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It's my conviction that the new year isn't complete without a tasty finale. During a month that can be gloomy days, a little sweetness is essential. Granted, I'm not after dense confections, but something like this refreshing set custard fits the bill perfectly. At first sight, it resembles a special morning parfait.

Yoghurt Panna Cotta with Banana and Tahini Crumble

Prepare more crumble than needed for four servings. Keep the leftovers in an sealed jar as a ready-made textured garnish 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

Begin by putting the gelatine sheets in a little dish of cool water. Allow them to soak for roughly 5 mins, until they are soft. Then, drain them and press out any excess liquid. Set them aside.

Place in a pan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming but not boiling. Turn off the heat and add the squeezed gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt thoroughly. Pour the mixture into serving pots and chill in the fridge for at least two 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 parchment paper. Combine in a bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Mix well to combine. Pour in the melted butter and tahini, then stir until coated so everything is nicely mixed. Tip the blend onto the baking tray and cook for 18 to 22 minutes, until crisp and coloured. Take it out, allow to cool fully, then break it up into rustic chunks.

For the bananas: in a small pan, combine the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the mixture becomes slightly syrupy. Remove from the heat and set aside to cool.

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