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My stance is that the new year still deserves a sweet treat. At a time that can be dreary weather, a small indulgence is essential. I'm not suggesting decadent, heavy desserts, but the likes of this refreshing set custard hits the spot. If you glance quickly, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields a generous amount of topping for the panna cotta. Keep the leftovers in an sealed jar for a handy crunchy snack 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 pliable. Afterwards, discard the water and gently squeeze out any excess liquid. Reserve for later.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Heat gently until steaming taking care not to boil. Remove from the heat and whisk in the softened gelatine until it is completely dissolved. Then, mix in the Greek yoghurt thoroughly. Pour the mixture into four small glasses and chill in the fridge for several hours, until completely set.

Now for the crumble. Set 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. Mix well to combine. Incorporate the melted butter and tahini, then combine well so everything is well covered. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, let it cool completely, then break it up into rustic chunks.

For the bananas: in a small pan, gently heat the honey with two tablespoons of water. Put in the bananas and heat until they soften slightly and the syrup thickens like a glaze. Take off the stove and allow to cool slightly.

To serve, divide the banana mixture onto the chilled desserts. Add a generous topping of the tahini crumble and serve immediately.