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I firmly believe that the new year isn't complete without a sweet treat. In a period that can be dreary weather, a small indulgence goes a long way. Granted, I'm not after decadent, heavy desserts, but a dessert such as this refreshing set custard hits the spot. With a casual look, it could easily pass for a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare a generous amount of topping for four servings. Keep the leftovers in an tightly-closed tub to enjoy as a 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

First, place the gelatine sheets in a ramekin of cool water. Leave them to soften for about five minutes, until they are soft. Next, pour off the water and press out the extra water. Put them to one side.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Remove from the heat and whisk in the squeezed gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until smooth. Divide the custard into serving pots and place in the refrigerator for at least two hours, until solid.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then combine well so everything is evenly coated. Tip the blend onto the prepared tray and cook for 18 to 22 minutes, until crisp and coloured. Remove from the oven, let it cool completely, then crumble it up into rustic chunks.

For the bananas: in a small pan, combine the honey with two tablespoons of water. Put in the bananas and cook until they are tender and the mixture becomes like a glaze. Remove from the heat and allow to cool slightly.

Finally, divide the banana mixture over the set panna cottas. Sprinkle over the tahini crumble and serve immediately.