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My stance is that the new year calls for a tasty finale. During a month typically filled with grey skies, a spark of joy can lift spirits. I'm not suggesting dense confections, but a dessert such as this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it could easily pass for a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare extra crumble mixture for four servings. Store the remainder in an sealed jar as a ready-made crispy treat 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

First, place the gelatine sheets in a small bowl of cold water. Allow them to soak for about five minutes, until pliable. Then, drain them and gently squeeze out remaining moisture. Reserve for later.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming but not boiling. Remove from the heat and stir in the softened gelatine until it is totally melted. Then, mix in the Greek yoghurt until smooth. Pour the mixture into individual ramekins and chill in the fridge for at least two hours, until solid.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then combine well so everything is well covered. Tip the blend onto the lined sheet and cook for 18 to 22 minutes, until nicely browned. Once baked, let it cool completely, then crumble it up into rustic chunks.

For the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they soften slightly and the mixture becomes a bit sticky. Turn off the heat and let it cool a bit.

To serve, divide the banana mixture on top of the custards. Finish with the tahini crumble and enjoy straight away.