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My stance is that the new year isn't complete without a tasty finale. In a period typically filled with grey skies, a spark of joy is essential. This isn't about dense confections, but something like this refreshing set custard hits the spot. If you glance quickly, it resembles a fancy breakfast pot.

Creamy Yoghurt Custard with Banana and Tahini Crumble

You'll have extra crumble mixture for four servings. Store the remainder in an tightly-closed tub as a ready-made 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

First, place the gelatine sheets in a small bowl of cold water. Leave them to soften for roughly 5 mins, until they are soft. Next, pour off the water and remove remaining moisture. Put them to one side.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until steaming but not boiling. Remove from the heat and add the prepared gelatine until it is totally melted. Incorporate the Greek yoghurt thoroughly. Pour the mixture into individual ramekins and place in the refrigerator for several hours, until solid.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Add the melted butter and tahini, then combine well so everything is nicely mixed. Pour it onto the prepared tray and place in the oven for 18 to 22 minutes, until crisp and coloured. Take it out, cool entirely, then break into pieces into rustic chunks.

To prepare the bananas: place in a pot, combine the honey with two tablespoons of water. Put in the bananas and heat until they begin to soften and the mixture becomes a bit sticky. Turn off the heat and set aside to cool.

To serve, divide the banana mixture onto the chilled desserts. Add a generous topping of the tahini crumble and serve immediately.