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My stance is that the new year still deserves a sweet treat. During a month that can be dreary weather, a spark of joy can lift spirits. This isn't about anything overly rich, but the likes of this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields a generous amount of topping for this dessert. Save the excess in an tightly-closed tub for a handy crunchy snack 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 small bowl of cool water. Leave them to soften for about five minutes, until pliable. Next, pour off the water and press out the extra water. Put them to one side.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot taking care not to boil. Take the pan off the stove and whisk in the squeezed gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. Pour the mixture into individual ramekins and place in the refrigerator for at least two hours, until solid.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. In a mixing 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 well covered. Tip the blend onto the lined sheet and bake for 18 to 22 minutes, until golden brown. Take it out, cool entirely, then break into pieces into rough bits.

Next, cook the bananas: place in a pot, gently heat the honey with two tablespoons of water. Stir in the banana slices and simmer until they soften slightly and the liquid reduces slightly syrupy. Remove from the heat and allow to cool slightly.

Finally, top each panna cotta on top of the custards. Sprinkle over the tahini crumble and enjoy straight away.