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I firmly believe that the new year still deserves a tasty finale. In a period often characterised by dreary weather, a little sweetness goes a long way. Granted, I'm not after anything overly rich, but the likes of this refreshing set custard is absolutely perfect. If you glance quickly, it might be mistaken for a decadent yoghurt bowl.

Yoghurt Panna Cotta with Banana and Tahini Crumble

You'll have extra crumble mixture for four servings. Store the remainder in an tightly-closed tub to enjoy as a crispy treat 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

Soak the gelatine sheets in a small bowl of chilled water. Leave them to soften for 5 minutes or so, until pliable. Next, pour off the water and press out any excess liquid. Set them aside.

Place in a pan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through without letting it boil. Remove from the heat and whisk in the prepared gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until well combined. Pour the mixture into individual ramekins and refrigerate for a couple of hours, until firmly set.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with baking paper. In a mixing 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. Spread the mixture onto the prepared tray and cook for 18 to 22 minutes, until golden brown. Take it out, let it cool completely, then break it up into rough bits.

For the bananas: place in a pot, warm the honey with two tablespoons of water. Add the sliced bananas and heat until they are tender and the liquid reduces slightly syrupy. Remove from the heat and let it cool a bit.

To serve, spoon the warm bananas over the set panna cottas. Finish with the tahini crumble and dig in.