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I firmly believe that the new year isn't complete without a delightful dessert. In a period that can be dreary weather, a little sweetness can lift spirits. Granted, I'm not after dense confections, but a dessert such as this refreshing set custard is absolutely perfect. With a casual look, it could easily pass for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare extra crumble mixture for four servings. Keep the leftovers in an airtight container as a ready-made crunchy snack 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

Soak the gelatine sheets in a small bowl of cold water. Allow them to soak for 5 minutes or so, until pliable. Afterwards, discard the water and gently squeeze out any excess liquid. Put them to one side.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until hot without letting it boil. Take the pan off the stove and add the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt thoroughly. Divide the custard into serving pots and chill in the fridge for a couple of hours, until firmly set.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Incorporate the melted butter and tahini, then combine well so everything is well covered. Pour it onto the baking tray and cook for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then break it up into rustic chunks.

For the bananas: using a saucepan, warm the honey with two tablespoons of water. Put in the bananas and simmer until they soften slightly and the syrup thickens slightly syrupy. Take off the stove and allow to cool slightly.

For assembly, divide the banana mixture onto the chilled desserts. Add a generous topping of the tahini crumble and enjoy straight away.