Honey Panna Cotta with Fresh Berries
Prep Time: About 20 Minutes | Cook Time: About 35 Minutes | Serves: 4–6
End the holiday table on a sweet note with silky honey panna cotta, fresh berries, and a pour of Beringer Private Reserve Chardonnay. Elegant yet effortless, this seasonal pairing brings together a delicate dessert and one of Beringer’s signature wines for a fitting finish to any celebration.
Honey Panna Cotta
1 ⅓ cups heavy cream
⅔ cup whole milk
3 tbsp honey
1 tbsp sugar
1 tsp vanilla extract or ½ vanilla bean, split and scraped
4 egg whites
Pinch of salt
Preheat oven to 275°F (135°C).
In a medium saucepan over medium heat, combine heavy cream, milk, honey, sugar, vanilla, and a pinch of salt. Bring to a gentle simmer, stirring often. Just before the mixture reaches a boil, remove from heat and pour into a medium glass bowl. Let cool for 10–15 minutes, stirring occasionally.
Meanwhile, place egg whites in a separate bowl and whisk gently just until combined. Avoid creating too much foam or bubbles.
Arrange 4–6 small or medium heat-safe glass jars or ramekins in a baking dish, leaving space between each one.
Bring a kettle of water to a boil. This will be used to create a bain-marie, or water bath, for baking.
Slowly pour the egg whites into the cooled cream mixture and gently stir until fully combined. Divide the mixture evenly among the jars or ramekins.
Place the baking dish in the center of the oven. Carefully pour boiling water into the baking dish until it reaches about halfway up the sides of the jars.
Bake for 30–40 minutes, until the edges are set and the centers still have a slight jiggle.
Remove from the oven and carefully transfer the jars to a cooling rack. Let cool for about 20 minutes, then refrigerate for 1–2 hours before serving. The panna cotta can also be made overnight and kept refrigerated for 3–4 days.
To Serve
Fresh blackberries
Fresh raspberries
Fresh strawberries
Fresh blueberries
Top each chilled panna cotta with a generous assortment of fresh berries just before serving. Serve chilled alongside a glass of 2024 Beringer Private Reserve Chardonnay
Q: What’s the history behind Beringer Private Reserve wines?
A: The Beringer family were always strong believers in the value of oak in fine winemaking. Founders Jacob and Frederick commissioned large American oak casks when they first built the winery because having more wood surface in contact with the wine allowed it to “breathe” better while aging. In 1977, we elevated our long-running oak tradition, exchanging American oak barrels for those grown and made in the prestigious Nevers, France, region. This was the beginning of the Private Reserve program which aimed to achieve exceptional depth, complexity, and structure. Today, Beringer is the first and only winery to have both a red and a white selected “Wine of the Year” by Wine Spectator, for our 1986 Private Reserve Cabernet Sauvignon and 1994 Private Reserve Chardonnay.
Q: Can I make the panna cotta ahead of time?
A: Yes. The panna cotta can be made a day in advance and kept covered in the refrigerator until ready to serve. Add the fresh berries just before serving.
Q: Why is the panna cotta baked in a water bath?
A: The water bath helps the panna cotta cook gently and evenly, creating a smooth, delicate texture without overcooking the edges.
Q: Can I use different berries?
A: Absolutely. Blackberries, raspberries, strawberries, and blueberries all work beautifully, but you can use whichever fresh berries are in season.
Q: Why pair this dessert with Beringer Private Reserve Chardonnay?
A: The panna cotta’s creamy texture and subtle honey sweetness pair beautifully with the richness and layered character of Beringer Private Reserve Chardonnay, while the fresh berries bring brightness to each sip.
