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My stance is that the new year still deserves a sweet treat. During a month that can be gloomy days, a little sweetness can lift spirits. This isn't about anything overly rich, but the likes of this creamy yoghurt-based dessert hits the spot. At first sight, it might be mistaken for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare extra crumble mixture for the panna cotta. Keep the leftovers in an airtight container to enjoy as a 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

First, place the gelatine sheets in a ramekin of cool water. Allow them to soak for 5 minutes or so, until they are soft. Next, pour off the water and press out any excess liquid. Reserve for later.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Heat gently until warmed through taking care not to boil. Turn off the heat and stir in the prepared gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until well combined. Divide the custard into four small glasses and place in the refrigerator for several hours, until firmly set.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then mix thoroughly so everything is evenly coated. Tip the blend onto the lined sheet and place in the oven for 18 to 22 minutes, until nicely browned. Remove from the oven, allow to cool fully, then crumble it up into irregular pieces.

Next, cook the bananas: place in a pot, gently heat the honey with two tablespoons of water. Put in the bananas and simmer until they begin to soften and the mixture becomes a bit sticky. Turn off the heat and let it cool a bit.

For assembly, top each panna cotta on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.