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It's my conviction that the new year still deserves a tasty finale. In a period that can be dreary weather, a little sweetness is essential. Granted, I'm not after dense confections, but the likes of this refreshing set custard is absolutely perfect. At first sight, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have a generous amount of topping for the panna cotta. Save the excess in an sealed jar as a ready-made crispy treat 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 small bowl of cool water. Leave them to soften for about five minutes, until they are soft. Then, drain them and remove remaining moisture. Set them aside.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot but not boiling. Take the pan off the stove and add the squeezed gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until smooth. Spoon the blend into four small glasses and place in the refrigerator for several hours, until solid.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then combine well so everything is well covered. Spread the mixture onto the lined sheet and cook for 18 to 22 minutes, until golden brown. Once baked, allow to cool fully, then break into pieces into irregular pieces.

For the bananas: place in a pot, gently heat the honey with two tablespoons of water. Add the sliced bananas and heat until they are tender and the syrup thickens like a glaze. Remove from the heat and set aside to cool.

For assembly, divide the banana mixture over the set panna cottas. Add a generous topping of the tahini crumble and enjoy straight away.