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.


Created by
  • Julie Sharp - UK & Ireland Head of Chocolate Academy

Chocolate Panna Cotta

Ingredients Preparation
  • 500g
    Oat milk
  • 2g
  • 25g
  • 3g
  1. Combine the oat milk, salt, and sugar in a small saucepan.
  2. Bring this mixture to 40oC (104oF).
  3. Add in the iota slowly while blending the mixture constantly with the immersion blender.
  4. Once the iota has been blended in, bring the mixture to a boil.
  5. As soon as the mixture is boiling, pour it over the chocolate and allow a moment for the chocolate to melt.
  6. Blend the chocolate mixture together until it is well emulsified and completely smooth.
  7. Working quickly before the mixture starts to set, deposit 30g (1.05 oz) into each glass.
  8. To ensure each glass has the same amount of chocolate panna cotta inside, place each glass onto a scale while filling them.
  9. Carefully place the filled glasses into the refrigerator to set at least 30 minutes.

Chocolate Streusel

Ingredients Preparation
  • 60g
    All purpose flour
  • 60g
    icing sugar
  • 120g
    almond flour
  • 10g
    baking powder
  • 2g
  • 120g
    Vegan margarine
  • 5g
    lemon zest
  1. Combine all of the ingredients into the bowl of a tabletop mixer.
  2. Mix on medium speed using a paddle attachment until all of the ingredients come together.
  3. Press the finished dough through a slotted spoon to create small pieces of crumble.
  4. Spread the crumble out evenly over a silicone mat on a metal tray.
  5. Place into the oven and bake at 160oC (320oF) for approximately 10 minutes, rotating the tray as needed to ensure the crumble bakes evenly.
  6. Remove from the oven and allow the crumble to cool completely.
  7. Once cool, reserve in an airtight container until needed for assembly.

Poached Apricots

Ingredients Preparation
  • 100g
  • 100g
    orange juice
  • 35g
    lemon juice
  • 100g
  • 5g
    lemon zest
  • 1bean(s)
    vanilla bean
  • 1stick(s)
    cinnamon stick
  • 4pod(s)
    Cardamom pods, smashed
  • 60g
    Fresh Apricots
  1. Place the water, juices, sugar, zest, and spices in a saucepan and then bring to a boil.
  2. Remove from the heat and let the syrup infuse for one hour.
  3. While the syrup is infusing, dice the apricots into small cubes.
  4. Once the syrup is infused, strain it and bring it back to a boil.
  5. Pour the boiled syrup over the apricots.
  6. Cover with plastic film and reserve in the refrigerator for assembly.

Apricot Gel

Ingredients Preparation
  • 200g
    apricot puree
  • 5g
    lemon juice
  • 35g
  • 1g
    agar agar
  1. Warm up the apricot purée and lemon juice in a saucepan to 40oC (104oF). In a small bowl, mix the agar with the sugar.
  2. Whisk the agar mixture into the warm purée.
  3. Bring the mixture to a boil while whisking constantly.
  4. Once it comes to a boil, remove it from the heat and immediately transfer it into a bowl. Leave it for a few minutes to cool and then cover it with plastic film.
  5. Refrigerate the gel until it is completely cold and set.
  6. Once the gel has set, whisk it well until it is completely smooth and transfer the smooth gel into a piping bag. Reserve for assembly.

Chocolate Garnish

  1. Place the guitar sheet on a flat tray, pipe some chocolate on the guitar sheet, and spread it evenly over the guitar sheet.
  2. Pull a pastry comb across the chocolate before it sets to create thin lines in the chocolate.
  3. Transfer the guitar sheet to a clean tray and cut it in half using scissors. Turn one half of the guitar sheet 90 degrees and place it on top of the other half.
  4. Draw the scraper across the plastic sheet to adhere the two sheets together.
  5. Leave the chocolate garnishes to crystallize for at least 1/2 hour at room temperature.
  6. Once the garnishes are set, remove the guitar sheets from both sides.
  7. Gently heat a ring cutter, which is the same diameter as the top of the glasses, with the heat gun and cut circles in the chocolate decor. Make sure to clean and reheat the ring cutter after each circle.
  8. Transfer the chocolate discs onto a clean tray and reserve for assembly.


Ingredients Preparation
  • As needed
    Panna cotta filled glasses
  • As needed
    Chocolate streusel
  • As needed
    Poached apricots
  • As needed
    Apricot gel in piping bag
  • As needed
    Chocolate garnishes
  1. Pipe a few small dots of apricot gel on top of the chocolate panna cotta in the glasses.
  2. Using a spoon, carefully place the chocolate streusel on top of the apricot gel.
  3. Spoon in a small amount of the poached apricots.
  4. Finish the verrines by placing the chocolate garnishes on top of the glasses.

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