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I firmly believe that the new year isn't complete without a sweet treat. During a month often characterised by dreary weather, a little sweetness can lift spirits. This isn't about decadent, heavy desserts, but the likes of this creamy yoghurt-based dessert is absolutely perfect. With a casual look, it could easily pass 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. Keep the leftovers 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 ramekin of chilled water. Allow them to soak for roughly 5 mins, until they are soft. Then, drain them and remove any excess liquid. Reserve for later.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until warmed through taking care not to boil. Remove from the heat and stir in the squeezed gelatine until it is fully incorporated. Incorporate the Greek yoghurt thoroughly. Divide the custard into individual ramekins and place in the refrigerator for at least two hours, until solid.

Meanwhile, prepare the crumble. Preheat 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. Toss to blend. Incorporate the melted butter and tahini, then stir until coated so everything is nicely mixed. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until crisp and coloured. Take it out, 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. Put in the bananas and cook until they are tender and the syrup thickens like a glaze. Remove from the heat and let it cool a bit.

Finally, spoon the warm bananas on top of the custards. Add a generous topping of the tahini crumble and serve immediately.