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I firmly believe that the new year isn't complete without a tasty finale. During a month typically filled with grey skies, a spark of joy is essential. I'm not suggesting dense confections, but a dessert such as this refreshing set custard hits the spot. If you glance quickly, it resembles a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare more crumble than needed for four servings. Save the excess in an sealed jar to enjoy as a textured garnish 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

First, place the gelatine sheets in a little dish of cool water. Allow them to soak for about five minutes, until they are soft. Next, pour off the water and gently squeeze out any excess liquid. Set them aside.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Heat gently until hot but not boiling. Take the pan off the stove and add the softened gelatine until it is totally melted. Vigorously whisk in the Greek yoghurt until well combined. Divide the custard into serving pots and place in the refrigerator 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 baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Add the melted butter and tahini, then combine well so everything is evenly coated. Pour it onto the baking tray and bake for 18 to 22 minutes, until crisp and coloured. Once baked, let it cool completely, then break it up into irregular pieces.

To prepare the bananas: using a saucepan, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they begin to soften and the mixture becomes like a glaze. Take off the stove and let it cool a bit.

Finally, spoon the warm bananas onto the chilled desserts. Finish with the tahini crumble and serve immediately.