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My stance is that the new year calls for a tasty finale. In a period often characterised by dreary weather, a little sweetness can lift spirits. This isn't about decadent, heavy desserts, but a dessert such as this refreshing set custard is absolutely perfect. At first sight, it resembles a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

This recipe yields more crumble than needed for this dessert. Keep the leftovers in an sealed jar to enjoy as a textured garnish 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 little dish of cool water. Leave them to soften for about five minutes, until pliable. Next, pour off the water and remove any excess liquid. Put them to one side.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until warmed through but not boiling. Remove from the heat and stir in the prepared gelatine until it is fully incorporated. Incorporate the Greek yoghurt until well combined. Divide the custard into serving pots and place in the refrigerator for a couple of hours, until solid.

While that chills, make the crumble. Heat the 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 evenly coated. Spread the mixture onto the baking tray and bake for 18 to 22 minutes, until crisp and coloured. Remove from the oven, cool entirely, then break into pieces into rustic chunks.

To prepare the bananas: in a small pan, warm the honey with two tablespoons of water. Stir in the banana slices and heat until they soften slightly and the mixture becomes a bit sticky. 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.