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It's my conviction that the new year calls for a tasty finale. At a time typically filled with dreary weather, a small indulgence goes a long way. This isn't about anything overly rich, but a dessert such as this refreshing set custard hits the spot. At first sight, 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 four servings. Save the excess in an tightly-closed tub 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

Soak the gelatine sheets in a ramekin of chilled water. Leave them to soften for 5 minutes or so, until pliable. Next, pour off the water and gently squeeze out remaining moisture. Set them aside.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until hot but not boiling. Take the pan off the stove and whisk in the squeezed gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. Pour the mixture into four small glasses and chill in the fridge for at least two hours, until firmly set.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Combine in a 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 evenly coated. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Once baked, allow to cool fully, then break into pieces into irregular pieces.

To prepare the bananas: in a small pan, gently heat the honey with two tablespoons of water. Put in the bananas and heat until they soften slightly and the syrup thickens slightly syrupy. Remove from the heat and set aside to cool.

To serve, spoon the warm bananas onto the chilled desserts. Add a generous topping of the tahini crumble and enjoy straight away.