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I firmly believe that the new year calls for a tasty finale. At a time that can be dreary weather, a small indulgence is essential. This isn't about decadent, heavy desserts, but the likes of this creamy yoghurt-based dessert hits the spot. At first sight, it could easily pass for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have more crumble than needed for four servings. Store the remainder in an tightly-closed tub to enjoy as a crispy treat for future use.

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 chilled water. Leave them to soften for 5 minutes or so, until they are soft. Next, pour off the water and remove the extra water. Put them to one side.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming but not boiling. Take the pan off the stove and whisk in the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until well combined. Spoon the blend into individual ramekins and refrigerate for several hours, until completely set.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a 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 stir until coated so everything is evenly coated. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Once baked, allow to cool fully, then break it up into rough bits.

For the bananas: in a small pan, warm the honey with two tablespoons of water. Stir in the banana slices and cook until they begin to soften and the syrup thickens a bit sticky. Remove from the heat and allow to cool slightly.

For assembly, spoon the warm bananas over the set panna cottas. Add a generous topping of the tahini crumble and dig in.