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It's my conviction that the new year calls for a delightful dessert. During a month typically filled with gloomy days, a spark of joy can lift spirits. I'm not suggesting decadent, heavy desserts, but something like this refreshing set custard hits the spot. With a casual look, it resembles a decadent yoghurt bowl.

Creamy Yoghurt Custard with Tahini-Oat Topping

Prepare a generous amount of topping for four servings. Store the remainder in an sealed jar as a ready-made crispy treat for future use.

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 small bowl of cool water. Leave them to soften for about five minutes, until pliable. Afterwards, discard the water and gently squeeze out any excess liquid. Reserve for later.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Heat gently until warmed through but not boiling. Turn off the heat and stir in the squeezed gelatine until it is completely dissolved. Vigorously whisk in the Greek yoghurt until well combined. Pour the mixture into serving pots and place in the refrigerator for a couple of hours, until completely set.

Meanwhile, prepare the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment 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 combine well so everything is well covered. Tip the blend onto the prepared tray and place in the oven for 18 to 22 minutes, until golden brown. Remove from the oven, let it cool completely, then crumble it up into rustic chunks.

To prepare the bananas: place in a pot, gently heat the honey with two tablespoons of water. Add the sliced bananas and simmer until they are tender and the liquid reduces a bit sticky. Take off the stove and set aside to cool.

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