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I firmly believe that the new year isn't complete without a sweet treat. At a time that can be dreary weather, a small indulgence goes a long way. This isn't about dense confections, but a dessert such as this refreshing set custard hits the spot. With a casual look, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

Prepare extra crumble mixture for four servings. Save the excess in an tightly-closed tub as a ready-made 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

First, place the gelatine sheets in a small bowl of cold water. Leave them to soften for about five minutes, until pliable. Next, pour off the water and press out remaining moisture. Reserve for later.

In a small saucepan, mix the whipping cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming but not boiling. Turn off the heat and add the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until well combined. Pour the mixture into serving pots and refrigerate for several hours, until solid.

While that chills, make the crumble. Set your 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. Mix well to combine. Pour in the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the baking tray and cook for 18 to 22 minutes, until golden brown. Once baked, allow to cool fully, then break into pieces into rustic chunks.

Next, cook the bananas: using a saucepan, combine the honey with two tablespoons of water. Add the sliced bananas and heat until they are tender and the mixture becomes like a glaze. Turn off the heat and let it cool a bit.

For assembly, spoon the warm bananas onto the chilled desserts. Add a generous topping of the tahini crumble and dig in.