Toasted Levain Panna Cotta Recipe

1. Toast and grind levain crumbs

Preheat oven to 350°F (175°C). Tear or cut stale levain (sourdough) bread into small pieces. Spread on a baking sheet and toast 6–10 minutes until deeply golden and fragrant, watching so they don't burn. Cool slightly and finely pulse in a food processor to make 3 tablespoons of fine crumbs. Measure and set aside.

2. Bloom gelatin

Place 3 tablespoons cold water in a small bowl and sprinkle 1 1/2 teaspoons powdered gelatin evenly over the surface. Let sit 5–7 minutes until fully softened (bloomed).

3. Warm dairy and infuse

In a small saucepan, combine 1 cup whole milk, 1 cup heavy cream, 3 tablespoons granulated sugar, 1 teaspoon vanilla, and 1 teaspoon fine sea salt. Add the 3 tablespoons toasted levain crumbs to the cold dairy. Warm over medium-low heat, stirring occasionally, until steaming and small bubbles appear at the edge (do not boil), about 6–8 minutes, so the levain flavor infuses into the liquid.

4. Incorporate gelatin and strain

Remove the saucepan from heat. Stir the bloomed gelatin into the warm dairy until fully dissolved (about 1 minute). Let the mixture sit 2–3 minutes to allow larger solids to settle, then strain through a fine-mesh sieve into a heatproof measuring cup or bowl to remove bread solids and any undissolved bits. Press gently on solids to extract liquid but discard the solids. Taste and adjust salt or vanilla if needed.

5. Chill in molds

Pour the strained panna cotta liquid into 4 (4- to 6-ounce) ramekins or molds. Let cool to room temperature (15–20 minutes), then cover with plastic wrap and refrigerate until set, at least 4 hours or up to 24 hours. The panna cotta should hold a gentle jiggle when set.

6. Prepare zest: Using a small knife or vegetable peeler, cut the zest from 2 mandarins into thin strips (avoid pith). Place zest strips in a small saucepan with 1/4 cup granulated sugar and 1/4 cup water. Bring to a gentle simmer over medium heat, then reduce to low and simmer until zest becomes translucent and syrup thickens slightly, about 10–12 minutes.

7. Finish confit: Add 1 teaspoon fresh lemon juice to brighten, simmer 1 minute more, then remove from heat. Let cool in the syrup; transfer strips and a small spoonful of syrup to a bowl. Keep at room temperature or refrigerate if making ahead (bring to room temp before serving).

8. Prepare sorrel: Wash and dry sorrel leaves. Stack and thinly slice larger leaves on the bias or leave small leaves whole. Gently toss with 1 teaspoon light honey or agave if you want a touch of gloss and to balance acidity, or leave plain for a bright, tart finish.

9. Unmold and plate: To unmold, dip the base of each ramekin in hot water for 5–8 seconds (do not let water touch the rim). Run a thin knife around the inside edge and invert onto a serving plate. If panna cotta resists, repeat quick warm dip. Spoon 1–2 pieces of mandarin peel confit and a little confit syrup on top or alongside each panna cotta.

10. Finish and serve: Scatter a small handful (about 1 tablespoon) of extra toasted levain crumbs over the panna cotta for crunch. Arrange sorrel leaves or sliced sorrel around or atop each panna cotta for color and sharp, lemony contrast. Serve chilled. Makes 4 servings.