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My stance is that the new year calls for a tasty finale. In a period typically filled with gloomy days, a little sweetness is essential. This isn't about dense confections, but something like this refreshing set custard is absolutely perfect. At first sight, it could easily pass for a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

This recipe yields a generous amount of topping for the panna cotta. Save the excess in an tightly-closed tub for a handy crunchy snack 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

Soak the gelatine sheets in a little dish of chilled water. Let them sit for roughly 5 mins, until pliable. Afterwards, discard the water and gently squeeze out any excess liquid. Put them to one side.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming taking care not to boil. Remove from the heat and stir in the squeezed gelatine until it is totally melted. Incorporate the Greek yoghurt until smooth. Spoon the blend into serving pots and place in the refrigerator for several hours, until solid.

Now for the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with greaseproof 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 combine well so everything is nicely mixed. Spread the mixture onto the prepared tray and bake for 18 to 22 minutes, until nicely browned. Take it out, 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 cook until they begin to soften and the mixture becomes a bit sticky. Remove from the heat and allow to cool slightly.

For assembly, divide the banana mixture over the set panna cottas. Sprinkle over the tahini crumble and serve immediately.