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My stance is that the new year still deserves a tasty finale. In a period typically filled with dreary weather, a spark of joy can lift spirits. This isn't about dense confections, but something like this light yoghurt panna cotta fits the bill perfectly. At first sight, it resembles a special morning parfait.

Creamy Yoghurt Custard with Tahini-Oat Topping

This recipe yields extra crumble mixture for four servings. Save the excess in an sealed jar for a handy 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

First, place the gelatine sheets in a little dish of cold water. Allow them to soak for 5 minutes or so, until softened. Next, pour off the water and press out any excess liquid. Put them to one side.

Place in a pan, mix the whipping cream with the honey, vanilla paste, and salt. Heat gently until warmed through taking care not to boil. Take the pan off the stove and whisk in the softened gelatine until it is completely dissolved. Then, mix in the Greek yoghurt thoroughly. Divide the custard into four small glasses and place in the refrigerator for several hours, until solid.

While that chills, make the crumble. Preheat your oven to 190°C (170°C fan)/375°F/gas 5. Line a small baking tray with parchment paper. In a mixing 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 evenly coated. Pour it onto the lined sheet and bake for 18 to 22 minutes, until golden brown. Remove from the oven, let it cool completely, 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 simmer until they begin to soften 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 enjoy straight away.