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It's my conviction that the new year still deserves a tasty finale. In a period typically filled with dreary weather, a small indulgence is essential. Granted, I'm not after decadent, heavy desserts, but a dessert such as this refreshing set custard hits the spot. If you glance quickly, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare more crumble than needed for four servings. Store the remainder in an airtight container 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 small bowl of cold water. Allow them to soak for 5 minutes or so, until they are soft. Then, drain them and gently squeeze out the extra water. Set them aside.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until hot without letting it boil. Turn off the heat and add the prepared gelatine until it is fully incorporated. Incorporate the Greek yoghurt until smooth. Divide the custard into four small glasses and refrigerate for at least two hours, until completely set.

While that chills, make the crumble. Set 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. Mix well to combine. Incorporate the melted butter and tahini, then stir until coated so everything is nicely mixed. Spread the mixture onto the lined sheet and place in the oven for 18 to 22 minutes, until golden brown. Remove from the oven, allow to cool fully, then break into pieces into irregular pieces.

For the bananas: using a saucepan, combine the honey with two tablespoons of water. Put in the bananas and simmer until they begin to soften and the liquid reduces like a glaze. Take off the stove and let it cool a bit.

Finally, spoon the warm bananas onto the chilled desserts. Sprinkle over the tahini crumble and serve immediately.