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I firmly believe that the new year calls for a tasty finale. At a time often characterised by gloomy days, a spark of joy is essential. I'm not suggesting dense confections, but a dessert such as this light yoghurt panna cotta fits the bill perfectly. With a casual look, it could easily pass for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have more crumble than needed for this dessert. Store the remainder in an tightly-closed tub as a ready-made crispy treat later on.

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 cool water. Allow them to soak for about five minutes, until softened. Afterwards, discard the water and press out the extra water. Reserve for later.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until warmed through without letting it boil. Turn off the heat and stir in the softened gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until smooth. Divide the custard into four small glasses and place in the refrigerator for several hours, until completely set.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then mix thoroughly so everything is well covered. Pour it onto the baking tray and bake for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then break it up into rustic chunks.

Next, cook the bananas: using a saucepan, warm the honey with two tablespoons of water. Stir in the banana slices and cook until they soften slightly and the syrup thickens like a glaze. Take off the stove and allow to cool slightly.

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