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I firmly believe that the new year still deserves a delightful dessert. At a time typically filled with dreary weather, a little sweetness goes a long way. I'm not suggesting anything overly rich, but the likes of this refreshing set custard fits the bill perfectly. At first sight, it could easily pass for a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have extra crumble mixture for four servings. Store the remainder in an sealed jar 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

Soak the gelatine sheets in a small bowl of chilled water. Let them sit for roughly 5 mins, until pliable. Afterwards, discard the water and remove the extra water. Put them to one side.

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 whisk in the softened gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until smooth. Pour the mixture into serving pots and chill in the fridge for a couple of hours, until firmly set.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet 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 mix thoroughly so everything is evenly coated. Tip the blend onto the baking tray and place in the oven for 18 to 22 minutes, until golden brown. Remove from the oven, let it cool completely, then break into pieces into irregular pieces.

To prepare the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Stir in the banana slices and heat until they begin to soften and the liquid reduces a bit sticky. Take off the stove and allow to cool slightly.

For assembly, divide the banana mixture over the set panna cottas. Add a generous topping of the tahini crumble and serve immediately.