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It's my conviction that the new year still deserves a tasty finale. At a time typically filled with gloomy days, a spark of joy goes a long way. Granted, I'm not after decadent, heavy desserts, but a dessert such as this refreshing set custard is absolutely perfect. With a casual look, it might be mistaken for a decadent yoghurt bowl.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare a generous amount of topping for the panna cotta. Keep the leftovers in an tightly-closed tub as a ready-made crunchy snack later on.

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 remove any excess liquid. Put them to one side.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until hot without letting it boil. Take the pan off the stove and stir in the prepared gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until smooth. Divide the custard into four small glasses and chill in the fridge for several hours, until completely set.

While that chills, make the crumble. Preheat 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 mix thoroughly so everything is nicely mixed. Tip the blend onto the prepared tray and bake for 18 to 22 minutes, until crisp and coloured. Take it out, let it cool completely, then break into pieces into irregular pieces.

For the bananas: place in a pot, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they soften slightly and the liquid reduces like a glaze. Take off the stove and let it cool a bit.

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