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I firmly believe that the new year isn't complete without a delightful dessert. In a period often characterised by gloomy days, a little sweetness can lift spirits. I'm not suggesting decadent, heavy desserts, but the likes of this creamy yoghurt-based dessert fits the bill perfectly. If you glance quickly, it resembles a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have a generous amount of topping for the panna cotta. Save the excess in an tightly-closed tub to enjoy as a textured garnish 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 cold water. Let them sit for 5 minutes or so, until they are soft. Next, pour off the water and remove any excess liquid. Set them aside.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through taking care not to boil. Take the pan off the stove and add the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt until well combined. Spoon the blend into serving pots and refrigerate for several hours, until completely set.

Meanwhile, prepare the crumble. Heat the oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then mix thoroughly so everything is nicely mixed. Spread the mixture onto the lined sheet and bake for 18 to 22 minutes, until golden brown. Remove from the oven, let it cool completely, then break it up into irregular pieces.

To prepare the bananas: using a saucepan, gently heat the honey with two tablespoons of water. Put in the bananas and simmer until they begin to soften and the syrup thickens like a glaze. Take off the stove and let it cool a bit.

To serve, top each panna cotta onto the chilled desserts. Finish with the tahini crumble and enjoy straight away.