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It's my conviction that the new year still deserves a tasty finale. At a time often characterised by gloomy days, a small indulgence goes a long way. This isn't about decadent, heavy desserts, but something like this refreshing set custard hits the spot. With a casual look, it might be mistaken for a fancy breakfast pot.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have more crumble than needed for this dessert. Save the excess in an airtight container to enjoy as a 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 cool water. Leave them to soften for about five minutes, until they are soft. Next, pour off the water and gently squeeze out any excess liquid. Set them aside.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Heat gently until warmed through without letting it boil. Take the pan off the stove and whisk in the squeezed gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until smooth. Spoon the blend into serving pots and chill in the fridge for several hours, until solid.

While that chills, make the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Add the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Pour it onto the prepared tray and cook for 18 to 22 minutes, until crisp and coloured. Once baked, cool entirely, then break into pieces into rustic chunks.

To prepare the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the syrup thickens a bit sticky. Take off the stove and let it cool a bit.

For assembly, divide the banana mixture over the set panna cottas. Sprinkle over the tahini crumble and enjoy straight away.