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I firmly believe that the new year still deserves a tasty finale. In a period that can be dreary weather, a little sweetness is essential. Granted, I'm not after dense confections, but the likes of this light yoghurt panna cotta fits the bill perfectly. With a casual look, it might be mistaken for a fancy breakfast pot.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have extra crumble mixture for the panna cotta. Store the remainder in an airtight container for a handy 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 ramekin of chilled water. Let them sit for about five minutes, until softened. Next, pour off the water and gently squeeze out remaining moisture. Set them aside.

Using a small pot, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until hot but not boiling. Turn off the heat and whisk in the prepared gelatine until it is totally melted. Incorporate the Greek yoghurt thoroughly. Divide the custard into individual ramekins and chill in the fridge for at least two hours, until firmly set.

While that chills, make the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Prepare a tray with baking paper. Using a large bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Incorporate the melted butter and tahini, then mix thoroughly so everything is evenly coated. Pour it onto the baking tray and cook for 18 to 22 minutes, until crisp and coloured. Once baked, allow to cool fully, then crumble it up into rustic chunks.

For the bananas: using a saucepan, combine the honey with two tablespoons of water. Put in the bananas and simmer until they soften slightly and the syrup thickens slightly syrupy. Take off the stove and set aside to cool.

To serve, top each panna cotta onto the chilled desserts. Sprinkle over the tahini crumble and dig in.