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My stance is that the new year isn't complete without a sweet treat. At a time that can be gloomy days, a small indulgence is essential. This isn't about dense confections, but the likes of this refreshing set custard is absolutely perfect. At first sight, it might be mistaken for a special morning parfait.

Creamy Yoghurt Custard with Banana and Tahini Crumble

This recipe yields a generous amount of topping for the panna cotta. Save the excess in an sealed jar to enjoy as a crunchy snack 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 ramekin of cool water. Let them sit for 5 minutes or so, until softened. Then, drain them and gently squeeze out remaining moisture. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through without letting it boil. Remove from the heat and add the prepared gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until well combined. Divide the custard into four small glasses and place in the refrigerator for at least two hours, until firmly set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then mix thoroughly so everything is evenly coated. Tip the blend onto the lined sheet and place in the oven for 18 to 22 minutes, until golden brown. Once baked, cool entirely, then crumble it up into rough bits.

To prepare the bananas: place in a pot, combine 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, spoon the warm bananas over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.