In a medium saucepan over medium heat, add 1 tbsp granulated sugar and 3 tbsp light brown sugar. Stir until melted and amber, about 4–6 minutes. Add 1 tbsp unsalted butter and swirl to incorporate. Carefully pour in 1 cup whole milk and 1 cup heavy cream while whisking (mixture may bubble). Bring to a gentle simmer, stirring so sugars fully dissolve.

Finish panna cotta base

Remove from heat. Stir in the bloomed gelatin until fully dissolved. Scrape seeds from 1/2 tbsp vanilla bean (or stir in extract). Add 1/4 tsp fine sea salt. Taste and adjust sweetness if needed. Let cool 10 minutes.

Set

Divide the mixture among four small serving pots or ramekins (about 150–175 ml each). Refrigerate uncovered until just set, about 2–3 hours, then cover and chill at least 4 hours or overnight for best firmness.

Sticky Toffee Bites

Prep dates

Place 3 oz chopped dates in a small bowl and pour 3 tbs boiling water over them. Let stand 8–10 minutes, then mash lightly with a fork into a coarse paste.

Make batter

In a mixing bowl, cream 2 tbs unsalted butter with 3 tbs dark brown sugar until soft and slightly fluffy. Add 1/2 beaten egg and 1/2 tsp vanilla extract and mix to combine. Fold in the mashed dates. Sift in 3 tbs all-purpose flour, 1/4 tsp baking powder and 1/8 tsp salt; fold until just combined. Batter will be thick.

Cook bites

Heat a small nonstick skillet over medium-low. Drop heaping teaspoonfuls of batter into the pan (makes about 12 small bites). Cook 2–3 minutes per side until puffed and deeply golden; transfer to a wire rack to cool slightly. Bites should be sticky and tender.

Burnt Orange Gastrique & Garnish

Caramelize orange zest (optional smoky garnish)

Using a small nonstick pan, sprinkle 2 tsp granulated sugar and warm over medium heat until it melts and turns light amber. Add thin strips of orange zest and toss briefly to coat and slightly char. Remove to a plate to cool and harden slightly.

Make gastrique

In the same small pan, add 1/4 cup fresh orange juice and 1 tsp white wine vinegar. Bring to a simmer and reduce to about 2 tbs, concentrating flavor, 5–7 minutes. Stir in 1/2 tbsp butter and 1/4 tsp flaky sea salt off the heat to finish. If you like a smoother sauce, strain and return to the pan to keep warm.

Segment orange

Carefully segment the remaining orange and reserve a few small segments for garnish (remove pith and membrane).

Caramel Sauce (for drizzle)

Make caramel

In a clean heavy-bottomed saucepan, melt 1/4 cup granulated sugar over medium heat without stirring—gently swirl the pan until it liquefies and turns amber. Remove from heat and stir in 2 tbsp cubed butter until combined (mixture will bubble). Slowly whisk in 3 tbs warm heavy cream until smooth. Stir in 1/8 tsp fine sea salt. Let cool slightly before using.

Assembly

Remove panna cotta pots from refrigerator. Spoon a thin layer (about 1 tsp) of warm caramel sauce over each set caramel surface.

Arrange 2–3 sticky toffee bites on each pot, cutting a couple in half if needed for height. Dot with 1 small orange segment per pot.

Drizzle 1 tsp burnt orange gastrique around the bites and over one or two toffee pieces for brightness. Garnish with a small piece of caramelized orange zest and a pinch of flaky sea salt. Add a microgreen or mint leaf if desired.

Serve chilled. To enjoy best texture, let sit 5 minutes at room temperature before eating so the caramel softens slightly.