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My stance is that the new year still deserves a tasty finale. In a period often characterised by gloomy days, a little sweetness can lift spirits. This isn't about decadent, heavy desserts, but a dessert such as this refreshing set custard is absolutely perfect. If you glance quickly, it might be mistaken for a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

This recipe yields extra crumble mixture for this dessert. Save the excess in an tightly-closed tub to enjoy as a crunchy snack 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 ramekin of cool water. Leave them to soften for 5 minutes or so, until pliable. Afterwards, discard the water and gently squeeze out any excess liquid. Set them aside.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Remove from the heat and whisk in the softened gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until well combined. Divide the custard into individual ramekins and refrigerate for a couple of hours, until firmly set.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the baking tray and cook for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then crumble it up into rough bits.

To prepare the bananas: using a saucepan, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they are tender and the mixture becomes slightly syrupy. Turn off the heat and let it cool a bit.

To serve, spoon the warm bananas over the set panna cottas. Sprinkle over the tahini crumble and serve immediately.