LOUISVILLE, Ky. (WDRB) -- Chef Ouita Michel, the Chef-in-Residence at Woodford Reserve, explains how to make two sweet treats perfect for Derby parties: the Woodford Reserve Panna Cotta and Woodford Reserve's Strawberries Derby.

Woodford Reserve Panna Cotta

Makes 10-12 4-ounce custards


For the Panna Cotta:

1 cup sugar

4 cups heavy cream

Zest of 1 orange

½ vanilla bean

½ cup Woodford Reserve Bourbon

1 ½ cups whole Milk

2 envelopes of unflavored gelatin

For the Sauce:

½ cup local honey

2 Tbsp. Woodford Reserve

Fresh black berries, or your favorite berry for garnish


1. Combine the cream, sugar, orange zest, along with the scraped vanilla bean into a sauce pan and heat gently until the sugar has dissolved. Add the Woodford Reserve to the hot liquid and turn off the flame.

2. In a bowl, sprinkle the gelatin across the top of the milk and let bloom, or soften, for a few minutes. Strain the hot cream over the gelatin and whisk together to make sure all the gelatin is dissolved.

3. Lightly spray 4 ounce custard cups with a pan release spray and pour the custard mix into the molds. Refrigerate at least 6 hours but best over night.

4. For the Sauce, gently heat the honey, stir in the Woodford Reserve.

5. To present: Run a little paring knife around the custard and coax out of the mold. Drizzle the Woodford honey over the top and garnish with the fresh berries.

Woodford Reserve's Strawberries Derby

Serves 8-10


4 cups crème fraiche or sour cream or plain Greek yogurt

1 cup Brown Sugar

2 Tbsp. Vanilla

1 Tbsp. Orange zest

½ cup local honey

2 Tbsp. Woodford Reserve

1 Tbsp. fresh lemon juice

Toasted Slivered almonds

4 Pounds of fresh strawberries sliced

4 oranges, cut into supremes- all pith and skin removed in sections


1. Combine the Crème Fraiche with the brown sugar, vanilla, and orange zest.

2. Combine the honey and Woodford together in a small sauce pan over low heat. Simmer until honey is dissolved. Cool and add the lemon juice.

3. Slice the strawberries and toss with the Bourbon Honey.

Spoon the berries into your favorite serving dish with the crème fraiche, garnish with mint and toasted almonds.

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