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My stance is that the new year calls for a delightful dessert. In a period that can be gloomy days, a small indulgence goes a long way. I'm not suggesting decadent, heavy desserts, but the likes of this creamy yoghurt-based dessert hits the spot. If you glance quickly, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have a generous amount of topping for this dessert. Save the excess in an sealed jar to enjoy as a crispy treat 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 little dish of chilled water. Allow them to soak for about five minutes, until softened. Afterwards, discard the water and remove the extra water. Put them to one side.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming but not boiling. Take the pan off the stove and whisk in the prepared gelatine until it is totally melted. Incorporate the Greek yoghurt until well combined. Spoon the blend into serving pots and place in the refrigerator for several hours, until solid.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then stir until coated so everything is evenly coated. Pour it onto the prepared tray and bake for 18 to 22 minutes, until golden brown. Take it out, allow to cool fully, then crumble it up into rustic chunks.

To prepare the bananas: place in a pot, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the liquid reduces slightly syrupy. Turn off the heat and let it cool a bit.

Finally, spoon the warm bananas onto the chilled desserts. Add a generous topping of the tahini crumble and serve immediately.