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My stance is that the new year calls for a sweet treat. During a month often characterised by grey skies, a small indulgence goes a long way. Granted, I'm not after dense confections, but something like this creamy yoghurt-based dessert is absolutely perfect. With a casual look, it resembles a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare a generous amount of topping for the panna cotta. Keep the leftovers in an tightly-closed tub to enjoy as a textured garnish another time.

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

Begin by putting the gelatine sheets in a ramekin of cold water. Let them sit for about five minutes, until pliable. Afterwards, discard the water and gently squeeze out remaining moisture. Set them aside.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming but not boiling. Take the pan off the stove and add the squeezed gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until smooth. Divide the custard into individual ramekins and place in the refrigerator for at least two hours, until solid.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then stir until coated so everything is well covered. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until golden brown. Take it out, let it cool completely, then break into pieces into rustic chunks.

To prepare the bananas: using a saucepan, warm the honey with two tablespoons of water. Add the sliced bananas and heat until they soften slightly and the mixture becomes a bit sticky. Take off the stove and set aside to cool.

For assembly, spoon the warm bananas on top of the custards. Finish with the tahini crumble and dig in.