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It's my conviction that the new year isn't complete without a sweet treat. During a month that can be dreary weather, a spark of joy is essential. This isn't about dense confections, but a dessert such as this refreshing set custard hits the spot. If you glance quickly, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare more crumble than needed for four servings. Keep the leftovers in an airtight container as a ready-made textured garnish 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

First, place the gelatine sheets in a little dish of chilled water. Let them sit for 5 minutes or so, until softened. Afterwards, discard the water and remove remaining moisture. Put them to one side.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until steaming but not boiling. Take the pan off the stove and stir in the squeezed gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until well combined. Divide the custard into serving pots and refrigerate for several hours, until solid.

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 parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then combine well so everything is nicely mixed. Tip the blend onto the baking tray and bake for 18 to 22 minutes, until golden brown. Take it out, cool entirely, then crumble it up into rough bits.

To prepare the bananas: place in a pot, warm the honey with two tablespoons of water. Put in the bananas and simmer until they soften slightly and the mixture becomes a bit sticky. Remove from the heat and let it cool a bit.

Finally, spoon the warm bananas onto the chilled desserts. Add a generous topping of the tahini crumble and enjoy straight away.