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My stance is that the new year still deserves a sweet treat. During a month that can be dreary weather, a small indulgence goes a long way. Granted, I'm not after dense confections, but the likes of this refreshing set custard is absolutely perfect. With a casual look, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare extra crumble mixture for four servings. Save the excess in an airtight container for a handy crunchy snack 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 ramekin of cool water. Leave them to soften for roughly 5 mins, until they are soft. Then, drain them and remove the extra water. Reserve for later.

In a small saucepan, mix the whipping 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 add the squeezed gelatine until it is fully incorporated. Incorporate the Greek yoghurt until well combined. Spoon the blend into individual ramekins and refrigerate for a couple of hours, until firmly set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the lined sheet and bake for 18 to 22 minutes, until golden brown. Take it out, let it cool completely, then break into pieces into irregular pieces.

Next, cook the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Add the sliced bananas and heat until they are tender and the liquid reduces slightly syrupy. Remove from the heat and set aside to cool.

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