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My stance is that the new year still deserves a tasty finale. At a time typically filled with gloomy days, a small indulgence can lift spirits. I'm not suggesting anything overly rich, but a dessert such as this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it could easily pass for a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have extra crumble mixture for four servings. Save the excess in an tightly-closed tub to enjoy as a crispy treat later on.

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

First, place the gelatine sheets in a little dish of cold water. Leave them to soften for 5 minutes or so, until pliable. Afterwards, discard the water and gently squeeze out any excess liquid. Reserve for later.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until steaming without letting it boil. Remove from the heat and whisk in the prepared gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Divide the custard into four small glasses and refrigerate for a couple of hours, until completely 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. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Spread the mixture onto the baking tray and cook for 18 to 22 minutes, until golden brown. Take it out, allow to cool fully, then crumble it up into rough bits.

Next, cook the bananas: place in a pot, gently heat the honey with two tablespoons of water. Add the sliced bananas and heat until they are tender and the liquid reduces like a glaze. Remove from the heat and let it cool a bit.

To serve, spoon the warm bananas onto the chilled desserts. Finish with the tahini crumble and serve immediately.