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I firmly believe that the new year isn't complete without a delightful dessert. During a month typically filled with dreary weather, a small indulgence is essential. Granted, I'm not after decadent, heavy desserts, but the likes of this creamy yoghurt-based dessert is absolutely perfect. At first sight, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare extra crumble mixture for the panna cotta. Save the excess in an airtight container to enjoy as a crispy treat for future use.

Prep: 5 minutes
Chill: 2 hours minimum
Cook: 50 minutes
Serves: 4

For the Panna Cotta

• 2 sheets of gelatine
• 300g of whipping cream
• 60g of honey
• 1 teaspoon of vanilla bean paste
• A pinch of salt
• 300g of Greek yoghurt

For the Tahini Crumble

• 80g of jumbo oats
• 50g of plain flour
• 40g of light brown sugar
• 2 tablespoons of sesame seeds
• A pinch of flaky sea salt
• ¼ teaspoon of ground cinnamon
• 50g of melted unsalted butter
• 30g of tahini
• 2½ tablespoons of honey
• 2 small bananas, sliced

Method

Soak the gelatine sheets in a ramekin of cold water. Let them sit for about five minutes, until pliable. Next, pour off the water and gently squeeze out the extra water. Set them aside.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Turn off the heat and stir in the softened gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until smooth. Divide the custard into four small glasses and chill in the fridge for a couple of hours, until firmly set.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then stir until coated so everything is nicely mixed. Tip the blend onto the lined sheet and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then break into pieces into irregular pieces.

To prepare the bananas: in a small pan, warm the honey with two tablespoons of water. Stir in the banana slices and simmer until they soften slightly and the mixture becomes slightly syrupy. Turn off the heat and let it cool a bit.

For assembly, top each panna cotta over the set panna cottas. Add a generous topping of the tahini crumble and dig in.