Three Barrels Brandy Dessert Recipes


Three Barrels has teamed up with top notch Brummie chef, Glynn Purnell, to create four tantalisingly tasty desserts to accompany your favourite Three Barrels brandy – VSOP and XO aged 15 years.

• Lemon & Lime Posset, with Sweet Rhubarb and Basil Crumble

• Marjoram Crème Caramel, with Marinated Strawberries, Black Pepper,
Marjoram and Star Anis

• Deep Fried Banana on the Skin, with Mango Syrup and Coconut Vanilla Ice cream

• Slow Baked Stuffed Apple, with Dried Fruits and Spiced Mascarpone

Lemon & Lime Posset, with Sweet Rhubarb and Basil Crumble

Fresh, crisp flavours are the key to creating the perfect spring pud, so what could be better than the traditional English version of a pannacotta – a posset – with a zesty twist. It may look (and sound) tricky, but creating a perfect posset is surprisingly easy – the hardest part is waiting for it to set before you can tuck in!

Making the perfect posset
• Juice and zest the lemon and lime
• Pour the cream and 125g of sugar into a saucepan and boil for 3-5 minutes
• Stir in the lemon and lime juice. Be careful not to let the mixture boil over
• Pour the mixture into small ½ cup sized serving dishes and transfer to the fridge
• Leave to set

Making a crispy crumble
• Put the rhubarb, basil and 200g of sugar into a saucepan and simmer until the rhubarb is soft. Then set aside to cool
• Add the flour, butter and 25g of sugar to a bowl and rub through your fingers until you have a crumble consistency
• Scatter the mixture onto a baking tray and put in the oven on a low heat until the crumble turns golden brown – this should only take a few minutes

The finishing touches
• Take the possets out of the fridge and place a spoonful of the basil and rhubarb mixture on the top of each
• Then, scatter the crumble over the top, including a few basil leaves and the lemon and lime zest for decoration

You will need
450ml of cream
350g of sugar
1 lemon
1 lime
4 sticks of rhubarb, peeled and finely chopped
1 bunch of basil, chopped (keep a couple of leaves for decoration)
100g of flour
50g butter

Served with a glass of Three Barrels VSOP on the side, the zesty flavours of the posset will blend wonderfully with the candid fruit and gingery notes of the brandy – a scrumptious spring time delight to enjoy with friends or to keep to yourself

Serves 4

Marjoram Crème Caramel, with Marinated Strawberries, Black Pepper, Marjoram and Star Anis
You might recognise this dish from restaurant menus, but crème caramel is not a recipe to leave to the chefs, it’s quick and easy to make in your own home too. Add a few juicy strawberries, fiery black pepper, marjoram and star anis to a crème caramel and it tastes like summer – warm, smooth, fresh and fiery – just what you need on a beautiful summers day.

You will need
½ pint of milk
2 eggs
2 ounces of sugar
1 vanilla pod
A couple of twigs of marjoram
Couple of table spoons of sugar for the caramel

And now for the marinade…
You will need
Strawberries – eight per person
½ pint of sweet red wine
300g of sugar
1 vanilla pod
4 star anis

Making a creamy crème caramel
• Add the milk and marjoram to a saucepan and bring to the boil
• Once at boiling point, take off the heat and cool
• When cool, pour the milk into a bowl with the eggs and sugar (keep 150g of sugar to one side for the caramel), and whisk together
• To make the caramel, heat 150g of sugar with a couple of table spoons of water until the sugar dissolves into a liquid
• Pour the liquid caramel into crème caramel moulds or ramekins – a couple of millimetres deep will do nicely – and allow to set
• Now pour the sugar, milk and egg mixture into the moulds on top of the caramel
• Pop the moulds in a shallow tray filled half way up with water, then place the tray in the oven at 120°C for 30 minutes or until set

An amazing marinade
• Add the sweet red wine, sugar, vanilla pod and star anis to a saucepan and bring to the boil until the mixture reduces by a third
• Remove from the heat and cool slightly for a few minutes
• In a bowl, pour the liquid over the strawberries and leave to marinate until the strawberries are cold

The finishing touches
• Once fully set, turn out the crème caramels onto a plate
• Dress the strawberries around the crème caramel, then sprinkle marjoram leaves over the top

Serve with a glass of Three Barrels XO aged 15 years – the fruity flavours of plum and prune will taste great with the marinated strawberries

Serves 4

Deep Fried Banana on the Skin, with Mango Syrup and Coconut Vanilla Ice cream
As the autumn nights get shorter, this warm pudding is perfect to cosy up with on the sofa. Deep Fried Banana is one of the easiest desserts to make – and either garnished with added extras or simply served up on its own, it will not fail to be a crowd pleaser.

Making a mouth-watering banana dessert
• For the mango syrup, add the chopped mango and 50g of sugar to a saucepan and cook until it becomes a soft puree
• Place in a blender or use a hand blender to blitz until smooth
• For homemade ice cream – for which you’ll need an ice cream machine – add the cream and vanilla pod to a saucepan and bring to the boil
• Whip the egg yolks and sugar together in a large bowl, then pour the cream into the egg and sugar a little at a time, stirring constantly so the egg yolks don’t scramble
• Put the mixture back in the saucepan and boil, stirring until it becomes thick custard
• Take off the heat and allow to cool
• Once cooled, add the mixture to your ice cream machine and churn until frozen
• Or, you can buy a good quality vanilla ice cream
• To cook the bananas, first wash and dry them completely, leaving the skin on
• Put the bananas in a deep fryer at 160-170°C and cook until the skin is brown – be careful to stand back while they are cooking as the oil may bubble up!
• Once cooked, carefully remove the bananas from the fryer and dry off any extra oil

The finishing touches
• To serve up, add a few swirls of mango syrup to a plate
• Scoop out a ball of ice cream and roll it in the toasted coconut, and then place on the side of the plate
• Then, take a small knife and split the banana skin down the middle to reveal the banana inside and add to the plate with the ice cream
• The banana should be served hot, along with the cold ice cream to make a delicious creamy combination

You will need

4 bananas
1 ripe mango, peeled and chopped
1 pint of cream
6 egg yolks
4 ounces of sugar
1 vanilla pod
100g of toasted desiccated coconut
Ice cream machine (or your favourite shop bought vanilla ice cream)

The perfect companion for a delicious glass of Three Barrels VSOP with the spicy taste of ginger, cardamom and cinnamon balancing the sweeter syrup and coconut.

Serves 4

Slow Baked Stuffed Apple, with Dried Fruits and Spiced Mascarpone

If you’re looking for a winter pudding that will warm you from head to toe, this mouth-watering dish is the perfect festive treat.

Making a tempting apple treat
• First, core the apples, then carefully cut off the top of each apple and scoop out a little of the apple flesh
• Then stuff the apple with as much spicy fruit mince meat as you can
• Use a round pastry cutter to cut four circular disks of puff pastry – matching the size of the top of the apple
• Place the puff pastry disks on top of each apple, and brush the top of each apple with a little egg wash to help seal the puff pastry
• Line a baking tray with butter and place the apples on the tray
• Cook at roughly 170°C for 15-20 minutes, until the pastry is golden brown and the apples are nice and soft

The finishing touches

• Mix the icing sugar, mascarpone and all spice together
• Serve the apple piping hot with a generous dollop of mascarpone mixture on the side – bliss!

You will need
4 medium sized apples
200g of fruit mince meat
3-4 inch of puff pastry, rolled out to ½ cm thickness
1 egg, whisked with a dash of milk to make an egg wash
200g mascarpone
100g icing sugar
2 tsp of mixed all spice

Packed with fruit and spices, this delicious pud will bring out the delicate spicy flavours of cardamom and cinnamon in the beautifully smooth and velvety Three Barrels XO aged 15 years

Serves 4

Don’t forget to pour yourself a long glass of Three Barrels brandy to enjoy with your dessert once you’ve made it – you deserve a treat!

What We Thought at GG:
“Unfortunately we are a little snowed under to prepare any of these brilliant looking recipes, but we did get a little time to sample the amazing Three Barrels Brandy, which has a distinctive golden colour and fantastic taste as it travels down your throat, the only downside we can see is that we will run out very quickly”