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I firmly believe that the new year isn't complete without a sweet treat. During a month that can be gloomy days, a small indulgence is essential. This isn't about dense confections, but a dessert such as this creamy yoghurt-based dessert hits the spot. With a casual look, it resembles a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields a generous amount of topping for this dessert. Save the excess in an airtight container to enjoy as a 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 ramekin of cool water. Allow them to soak for 5 minutes or so, until pliable. Then, drain them and press out remaining moisture. Put them to one side.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot taking care not to boil. Turn off the heat and stir in the squeezed gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until smooth. Divide the custard into serving pots and refrigerate for a couple of hours, until solid.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet 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 stir until coated so everything is nicely mixed. Tip the blend onto the baking tray and cook for 18 to 22 minutes, until golden brown. Remove from the oven, let it cool completely, then crumble it up into rustic chunks.

Next, cook the bananas: place in a pot, gently heat the honey with two tablespoons of water. Put in the bananas and heat until they soften slightly and the syrup thickens a bit sticky. Take off the stove and set aside to cool.

To serve, divide the banana mixture over the set panna cottas. Finish with the tahini crumble and enjoy straight away.