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It's my conviction that the new year isn't complete without a delightful dessert. At a time typically filled with grey skies, a little sweetness can lift spirits. I'm not suggesting dense confections, but a dessert such as this creamy yoghurt-based dessert hits the spot. At first sight, it resembles a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields extra crumble mixture for this dessert. Keep the leftovers in an tightly-closed tub to enjoy as a crunchy snack 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 chilled water. Let them sit for roughly 5 mins, until they are soft. Afterwards, discard the water and press out any excess liquid. Reserve for later.

Using a small pot, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming taking care not to boil. Take the pan off the stove and whisk in the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt until well combined. Pour the mixture into four small glasses and chill in the fridge for a couple of hours, until completely set.

Now for the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray 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 stir until coated so everything is nicely mixed. Spread the mixture onto the baking tray and place in the oven for 18 to 22 minutes, until nicely browned. Once baked, let it cool completely, then break into pieces into irregular pieces.

For the bananas: in a small pan, warm the honey with two tablespoons of water. Put in the bananas and simmer until they are tender and the liquid reduces slightly syrupy. Take off the stove and set aside to cool.

Finally, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and serve immediately.