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I firmly believe that the new year isn't complete without a tasty finale. At a time typically filled with gloomy days, a spark of joy can lift spirits. I'm not suggesting dense confections, but the likes of this refreshing set custard is absolutely perfect. With a casual look, it resembles a special morning parfait.

Yoghurt Panna Cotta with Tahini-Oat Topping

You'll have a generous amount of topping for the panna cotta. Keep the leftovers in an tightly-closed tub as a ready-made crispy treat 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 ramekin of chilled water. Let them sit for roughly 5 mins, until pliable. Afterwards, discard the water and press out any excess liquid. Reserve for later.

In a small saucepan, add the cream with the honey, vanilla paste, and salt. Cook on a low heat until warmed through without letting it boil. Turn off the heat and whisk in the prepared gelatine until it is completely dissolved. Then, mix in the Greek yoghurt until well combined. Divide the custard into four small glasses and chill in the fridge for several hours, until completely set.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with greaseproof paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Pour in the melted butter and tahini, then mix thoroughly so everything is well covered. Tip the blend onto the lined sheet and bake for 18 to 22 minutes, until crisp and coloured. Once baked, cool entirely, then crumble it up into rustic chunks.

To prepare the bananas: using a saucepan, warm the honey with two tablespoons of water. Stir in the banana slices and simmer until they are tender and the mixture becomes like a glaze. Take off the stove and allow to cool slightly.

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