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I firmly believe that the new year isn't complete without a sweet treat. During a month typically filled with dreary weather, a small indulgence goes a long way. I'm not suggesting dense confections, but a dessert such as this creamy yoghurt-based dessert is absolutely perfect. At first sight, it resembles a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields more crumble than needed for four servings. 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

Begin by putting the gelatine sheets in a ramekin of cool water. Allow them to soak for 5 minutes or so, until pliable. Then, drain them and press out the extra water. Reserve for later.

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. Turn off the heat and add the softened gelatine until it is fully incorporated. Vigorously whisk in the Greek yoghurt until well combined. Spoon the blend into serving pots and refrigerate for a couple of hours, until firmly set.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a 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 well covered. Tip the blend onto the prepared tray and place in the oven for 18 to 22 minutes, until nicely browned. Take it out, let it cool completely, then break into pieces into rustic chunks.

For the bananas: in a small pan, combine the honey with two tablespoons of water. Put in the bananas and cook until they soften slightly and the syrup thickens a bit sticky. Remove from the heat and set aside to cool.

For assembly, divide the banana mixture over the set panna cottas. Finish with the tahini crumble and dig in.