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I firmly believe that the new year isn't complete without a tasty finale. In a period that can be grey skies, a little sweetness is essential. This isn't about dense confections, but the likes of this refreshing set custard is absolutely perfect. If you glance quickly, it could easily pass for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields more crumble than needed for this dessert. Store the remainder in an tightly-closed tub to enjoy as a 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

First, place the gelatine sheets in a small bowl of cool water. Leave them to soften for about five minutes, until they are soft. Next, pour off the water and press out any excess liquid. Set them aside.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot but not boiling. Turn off the heat and add the prepared gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until well combined. Pour the mixture into individual ramekins and chill in the fridge for a couple of hours, until firmly set.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Spread the mixture onto the baking tray and bake for 18 to 22 minutes, until nicely browned. Once baked, cool entirely, then crumble it up into rustic chunks.

To prepare the bananas: place in a pot, combine the honey with two tablespoons of water. Stir in the banana slices and cook until they begin to soften and the liquid reduces slightly syrupy. Remove from the heat and let it cool a bit.

Finally, divide the banana mixture over the set panna cottas. Add a generous topping of the tahini crumble and dig in.