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It's my conviction that the new year isn't complete without a delightful dessert. During a month typically filled with grey skies, a small indulgence goes a long way. Granted, I'm not after decadent, heavy desserts, but something like this creamy yoghurt-based dessert is absolutely perfect. If you glance quickly, it resembles a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have a generous amount of topping for four servings. Store the remainder in an tightly-closed tub for a handy 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 chilled water. Let them sit for 5 minutes or so, until they are soft. Next, pour off the water and remove the extra water. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Heat gently until warmed through but not boiling. Take the pan off the stove and whisk in the softened gelatine until it is totally melted. Incorporate the Greek yoghurt thoroughly. Pour the mixture into serving pots and chill in the fridge for at least two hours, until firmly set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then mix thoroughly so everything is evenly coated. Tip the blend onto the lined sheet and place in the oven for 18 to 22 minutes, until golden brown. Once baked, let it cool completely, then break it up into irregular pieces.

To prepare the bananas: in a small pan, gently heat the honey with two tablespoons of water. Stir in the banana slices and cook until they soften slightly and the syrup thickens slightly syrupy. Remove from the heat and allow to cool slightly.

For assembly, top each panna cotta onto the chilled desserts. Add a generous topping of the tahini crumble and serve immediately.