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My stance is that the new year isn't complete without a tasty finale. During a month that can be grey skies, a spark of joy can lift spirits. Granted, I'm not after decadent, heavy desserts, but a dessert such as this light yoghurt panna cotta fits the bill perfectly. At first sight, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have more crumble than needed for the panna cotta. Save the excess in an airtight container as a ready-made textured garnish 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 cool water. Leave them to soften for roughly 5 mins, until softened. Afterwards, discard the water and remove the extra water. Reserve for later.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Take the pan off the stove and stir in the softened gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt thoroughly. Spoon the blend into four small glasses and place in the refrigerator for several hours, until firmly set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then combine well so everything is well covered. Spread the mixture onto the baking tray and bake for 18 to 22 minutes, until crisp and coloured. Once baked, let it cool completely, then break it up into rustic chunks.

To prepare the bananas: using a saucepan, warm the honey with two tablespoons of water. Put in the bananas and heat until they soften slightly and the syrup thickens like a glaze. Turn off the heat and let it cool a bit.

For assembly, divide the banana mixture onto the chilled desserts. Finish with the tahini crumble and enjoy straight away.