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I firmly believe that the new year still deserves a tasty finale. At a time that can be grey skies, a little sweetness goes a long way. I'm not suggesting dense confections, but something like this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have extra crumble mixture for the panna cotta. Keep the leftovers in an airtight container for a handy textured garnish another time.

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

Soak the gelatine sheets in a ramekin of chilled water. Allow them to soak for 5 minutes or so, until they are soft. Then, drain them and gently squeeze out the extra water. Set them aside.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until warmed through taking care not to boil. Remove from the heat and add the prepared gelatine until it is fully incorporated. Then, mix in the Greek yoghurt thoroughly. Pour the mixture into four small glasses and chill in the fridge for at least two hours, until completely set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with parchment 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. Spread the mixture onto the prepared tray and cook for 18 to 22 minutes, until golden brown. Take it out, let it cool completely, then crumble it up into rough bits.

Next, cook the bananas: using a saucepan, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they begin to soften and the mixture becomes like a glaze. Turn off the heat and set aside to cool.

For assembly, spoon the warm bananas on top of the custards. Add a generous topping of the tahini crumble and enjoy straight away.