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It's my conviction that the new year still deserves a tasty finale. During a month that can be dreary weather, a small indulgence is essential. Granted, I'm not after anything overly rich, but the likes of this refreshing set custard fits the bill perfectly. With a casual look, it could easily pass for a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

You'll have more crumble than needed for four servings. Store the remainder in an tightly-closed tub as a ready-made crunchy snack 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

Soak the gelatine sheets in a ramekin of cool water. Allow them to soak for about five minutes, until softened. Afterwards, discard the water and remove remaining moisture. Put them to one side.

In a small saucepan, combine the cream with the honey, vanilla paste, and salt. Warm over a low flame until steaming but not boiling. Take the pan off the stove and whisk in the softened gelatine until it is completely dissolved. Incorporate the Greek yoghurt thoroughly. Spoon the blend into serving pots and refrigerate for at least two hours, until firmly set.

Meanwhile, prepare the crumble. Set your oven to 190°C (170°C fan)/375°F/gas 5. Cover a baking sheet with baking paper. In a mixing bowl the oats, flour, sugar, sesame seeds, salt, and cinnamon. Stir together thoroughly. Pour in the melted butter and tahini, then mix thoroughly so everything is evenly coated. Pour it onto the lined sheet and place in the oven for 18 to 22 minutes, until crisp and coloured. Once baked, allow to cool fully, then break it up into rough bits.

For the bananas: in a small pan, warm the honey with two tablespoons of water. Add the sliced bananas and cook until they begin to soften and the syrup thickens a bit sticky. Turn off the heat and let it cool a bit.

For assembly, top each panna cotta on top of the custards. Finish with the tahini crumble and enjoy straight away.