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My stance is that the new year isn't complete without a sweet treat. During a month that can be gloomy days, a small indulgence can lift spirits. I'm not suggesting anything overly rich, but something like this refreshing set custard fits the bill perfectly. At first sight, it resembles a fancy breakfast pot.

Yoghurt Panna Cotta with Tahini-Oat Topping

Prepare a generous amount of topping for four servings. Save the excess in an sealed jar for a handy crunchy snack 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

First, place the gelatine sheets in a little dish of cool water. Leave them to soften for roughly 5 mins, until they are soft. Then, drain them and press out any excess liquid. Set them aside.

Using a small pot, add the cream with the honey, vanilla paste, and salt. Warm over a low flame until warmed through but not boiling. Remove from the heat and stir in the prepared gelatine until it is fully incorporated. Then, mix in the Greek yoghurt until smooth. Divide the custard into serving pots and chill in the fridge for a couple of hours, until solid.

Now for the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with parchment paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Toss to blend. Incorporate the melted butter and tahini, then combine well so everything is evenly coated. Spread the mixture onto the prepared tray and bake for 18 to 22 minutes, until crisp and coloured. Take it out, let it cool completely, then crumble it up into irregular pieces.

Next, cook the bananas: in a small pan, gently heat the honey with two tablespoons of water. Add the sliced bananas and heat until they are tender and the mixture becomes a bit sticky. Turn off the heat and let it cool a bit.

To serve, divide the banana mixture over the set panna cottas. Add a generous topping of the tahini crumble and enjoy straight away.