Apricot and Dark Chocolate Panna Cotta

In this vegan chocolate and apricot panna cotta recipe, learn how to set your desserts without using gelatin, and make a streusel without butter.
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This course is for beginner chefs

Watch Time: 10 mins

Julie Sharp

“I always wanted to be a pastry chef. I didn’t really consider anything else. I just knew that was what I was going to do, and I still love the job. Other people think about getting out of the industry and doing something else, but I find it is more than a job, it is a way of life.” Driven by her passion for travel, Julie began her career overseas, starting with the Bahamas, as Pastry Chef for the Lyford Cay Millionaire’s Club. She then moved on to Chateau Lake Louise in Canada, eventually landing at the Sofitel in Melbourne, Australia. Upon returning to London, she worked as Executive Pastry Chef at one of the city’s most iconic hotels: Claridges. Chef Julie was Head Pastry Chef at prestigious venues in London, including the Regent Four Seasons (Landmark) Hotel and the Mandarin Oriental. Recognized for her contribution to the Pastry world, she was invited to become a member of the Royal Academy of Culinary Arts, and was awarded Pastry Chef of the Year by the Craft Guild of Chefs in 2004. She joined Barry Callebaut as a Chocolate Academy™ Chef in 2011. Recognized as a leading Pastry Chef in the UK, Julie is regularly featured on judging panels for the highest competitions in the industry. Most recently, she was honored as a Fellow of the Royal Academy of Culinary Arts, and was invited to be a Fellow of Westminster Kingsway College. In addition to teaching at the UK Chocolate Academy™, she shares her craft via online tutorials, and regularly appears in major British hospitality publications such as The Caterer.