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It's my conviction that the new year calls for a sweet treat. In a period typically filled with gloomy days, a small indulgence can lift spirits. Granted, I'm not after anything overly rich, but the likes of this refreshing set custard is absolutely perfect. If you glance quickly, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have more crumble than needed for this dessert. Store the remainder in an sealed jar as a ready-made crunchy snack 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

Begin by putting the gelatine sheets in a small bowl of chilled water. Let them sit for about five minutes, until softened. Next, pour off the water and gently squeeze out any excess liquid. Set them aside.

In a small saucepan, add the 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 totally melted. Vigorously whisk in the Greek yoghurt until well combined. Spoon the blend 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. Cover a baking sheet with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then stir until coated so everything is nicely mixed. Tip the blend onto the prepared tray and bake for 18 to 22 minutes, until golden brown. Take it out, cool entirely, then crumble it up into rustic chunks.

Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Put in the bananas and cook until they begin to soften and the liquid reduces like a glaze. Remove from the heat and allow to cool slightly.

For assembly, divide the banana mixture onto the chilled desserts. Finish with the tahini crumble and serve immediately.