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It's my conviction that the new year calls for a tasty finale. In a period often characterised by grey skies, a little sweetness is essential. This isn't about dense confections, but something like this creamy yoghurt-based dessert is absolutely perfect. At first sight, it could easily pass for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have extra crumble mixture for the panna cotta. Save the excess in an sealed jar to enjoy as a textured garnish 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

Soak the gelatine sheets in a small bowl of cool water. Leave them to soften for roughly 5 mins, until softened. Afterwards, discard the water and press out the extra water. Reserve for later.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until hot without letting it boil. Remove from the heat and add the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt until smooth. Pour the mixture into serving pots and chill in the fridge for a couple of hours, until firmly set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then mix thoroughly so everything is evenly coated. Pour it onto the prepared tray and bake for 18 to 22 minutes, until nicely browned. Remove from the oven, let it cool completely, then break it up into rustic chunks.

To prepare the bananas: using a saucepan, warm the honey with two tablespoons of water. Add the sliced bananas and simmer until they begin to soften and the mixture becomes like a glaze. Take off the stove and let it cool a bit.

For assembly, divide the banana mixture on top of the custards. Sprinkle over the tahini crumble and dig in.