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My stance is that the new year isn't complete without a tasty finale. At a time that can be dreary weather, a spark of joy goes a long way. Granted, I'm not after decadent, heavy desserts, but the likes of this light yoghurt panna cotta hits the spot. At first sight, it could easily pass for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields more crumble than needed for four servings. Store the remainder in an tightly-closed tub for a handy crispy treat for future use.

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

Begin by putting the gelatine sheets in a small bowl of chilled water. Allow them to soak for roughly 5 mins, until they are soft. Next, pour off the water and press out remaining moisture. Reserve for later.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming without letting it boil. Take the pan off the stove and add the softened gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and chill in the fridge for at least two hours, until firmly set.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof paper. Using a large 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 baking tray and cook for 18 to 22 minutes, until golden brown. Take it out, let it cool completely, then crumble it up into irregular pieces.

To prepare the bananas: using a saucepan, combine the honey with two tablespoons of water. Stir in the banana slices and simmer until they soften slightly and the liquid reduces slightly syrupy. Take off the stove and let it cool a bit.

To serve, spoon the warm bananas over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.