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My stance is that the new year isn't complete without a delightful dessert. In a period typically filled with dreary weather, a little sweetness can lift spirits. This isn't about decadent, heavy desserts, but the likes of this refreshing set custard fits the bill perfectly. If you glance quickly, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare more crumble than needed for this dessert. Save the excess in an airtight container for a handy 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

Soak the gelatine sheets in a ramekin of cold water. Leave them to soften for about five minutes, until pliable. Next, pour off the water and gently squeeze out any excess liquid. Reserve for later.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until steaming taking care not to boil. Turn off the heat and whisk in the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until well combined. 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. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then stir until coated so everything is well covered. Tip the blend onto the lined sheet and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, allow to cool fully, then crumble it up into irregular pieces.

Next, cook the bananas: in a small pan, combine the honey with two tablespoons of water. Stir in the banana slices and simmer until they begin to soften and the syrup thickens slightly syrupy. Remove from the heat and let it cool a bit.

To serve, divide the banana mixture on top of the custards. Sprinkle over the tahini crumble and dig in.