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Delicious Dessert with La Grande Josiane

DessertHere we share a delicious Panna Cotta dessert recipe from our friends at Bordeneuve.  Using their fabulous orange armagnac liqueur, La Grande Josiane, this recipe serves 5/6 people.

Panna Cotta à La Grande Josiane

– 500ml double cream
– 50g caster sugar
– 3 leaves of gelatine
– 80ml La Grande Josiane
– 150g dark chocolate

1. Soften the gelatine in cold water
2. Heat the cream and sugar in a pan until just boiling
3. Remove from heat and, whilst whisking continuously, add the drained gelatine, and La Grande Josiane
4. Pour the mixture into ramekins
5. Chill in the fridge for at least 3 hours
6. 20 minutes before serving, melt the chocolate in a bain marie
7. Pour the melted chocolate over the panna cotta and allow to set
8. Decorate with slices of orange and a nicely chilled glass of La Grande Josiane

Brandy Butter





  • 180g butter
  • 180g soft brown sugar
  • 2 teaspoons grated orange zest
  • 1 teaspoon grated lemon zest
  • 50g ground almonds
  • 3 tablespoons cognac


Ensure that the butter is cool and firm.  Dice and cream a little. Add the sugar and cream further, but don’t over do it. Add the orange, lemon and ground almonds. Slowly add the cognac a tablespoon at a time and if you prefer, add a pinch of nutmeg,  cinnamon or the insides of a vanilla pod.  Make in advance, cover tightly and store in the fridge for a few days or the freezer for longer.

Original recipe from The Cognac Expert.


Baked Ham by Martha Stewart


  •           1 (12 to 14 pound) uncooked smoked ham, bone-in
  •           1 cup dark brown sugar
  •           1/4 cup Cognac
  •           Watercress, for garnish
  •           Parsley, for garnish


Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake 1 1/2 hours.

Unwrap ham; discard parchment and foil. With a large, sharp knife score fat in a diamond pattern, making the lines about 3/4 inch apart. Transfer ham to a large roasting pan.

Reduce oven temperature to 300 degrees. In a small bowl, mix together brown sugar and Cognac. Brush ham evenly with 3/4 of the brown sugar mixture and return to oven; cook ham 1 hour. Brush ham with remaining brown sugar mixture and continue cooking 30 minutes more. Transfer to a serving platter until ready to carve; garnish with watercress and parsley.


Sour Lemon Cake with Cognac Glaze by Martha Stewart


For the Cake:  1 cup unsalted butter, 3 cups sieved plain flour,  1 1/2 cups sugar, 4 large eggs, 2 tsps. baking powder, 1/2 tsp salt, 1 cup milk, zest of 2 lemons.  For the Glaze:  1/3 cup Cognac, 1/3 cup lemon juice, 1/2 cup sugar.  For Decorating: 24 Candied Lemon Slices, Candied Kumquats


1.  Preheat oven to 350 degrees; butter and flour two 6-inch round cake pans. Set aside.

2.  In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Add eggs, one at a time, mixing well after each addition.

3.  In a large bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture, alternating with milk, mixing well after each addition. Stir in lemon zest.

4. Place 2 3/4 cups batter in each prepared cake pan. Transfer to oven and bake until a cake tester inserted into the centers comes out clean, 45 to 50 minutes. Remove from oven and let cool slightly in pans; invert cake onto a wire rack.

5.  Make the Glaze: In a small bowl, mix together Cognac, lemon juice, and sugar until sugar is dissolved. Brush glaze over cake and let cool completely. Serve with candied lemon slices and kumquats.

Apple Cognac Crumb Cake by Martha Stewart

apple cognac crumb cake

For the Apple Topping

  • 1 tablespoon unsalted butter & 1/2 cup sugar
  • 3 apples peeled, cored & cut into 1/2 ”  wedges
  • 1/4 cup Cognac

For the Crumb Topping

  • 1 3/4 cups plain flour
  • 1/2 cup granulated sugar & 1/3 cup dark-brown sugar
  • 1 1/2 teaspoons ground cinnamon & 1/4 teaspoon coarse salt
  • 1/2 cup unsalted butter, melted

For the Cake

  • 1 cup plain flour
  • 1/2 teaspoon baking powder & 1/2 teaspoon baking soda
  • 1/4 teaspoon coarse salt
  • 6 tablespoons unsalted butter, room temperature
  • 1/2 cup granulated sugar & 1/3 cup creme fraiche
  • 1 large egg & 1 large egg yolk
  • 1 tablespoon Cognac


  1. Preheat oven to 325 degrees. Grease an 8-inch-square tin and line with two pieces of parchment paper, creating a 1-inch overhang on all sides of the pan.
  2. Make the Apple Topping: Melt butter over medium-high heat. Continue cooking until butter becomes golden brown and fragrant. Reduce heat to medium and add sugar, 1/4 cup water, and apples. Cook until apples have softened slightly and liquid is thick and syrupy, about 5 minutes. Remove from heat; stir in Cognac, working carefully as alcohol may ignite. Return to heat, and cook until alcohol evaporates, about 30 seconds. Remove from heat and cool to room temperature.
  3. Make the Crumb Topping: Whisk together flour, both sugars, cinnamon, and salt. Add melted butter and, using your fingers, mix together to form large crumbs; set aside.
  4. Make the Cake: Whisk together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy, 2 to 3 minutes. Add creme fraiche, egg, yolk, and Cognac; mix until well combined. Add flour mixture and mix until well combined.
  5. Pour cake mixture into prepared baking tin. Top with apples and their liquid to cover; sprinkle evenly with crumb topping. Transfer to oven and bake until a tester inserted into the center of cake comes out clean, about 55 minutes. Remove from oven and let cool completely before serving.

Cognac Custard

custard margin

A very grown up version of a classic winter pudding accompaniment by Martha Stewart:


9 large egg yolks,  3/4 cup sugar,  4 1/2 tablespoons plain flour, 3 cups milk,  3/4 teaspoon pure vanilla extract, 3 tablespoons Cognac


  1. Combine yolks and sugar in the bowl of an electric mixer. Beat on medium high until mixture is pale yellow and thick, 2 to 3 minutes. Reduce speed; add flour, and beat to combine.
  2. Meanwhile, bring milk to a boil in a medium saucepan. Slowly pour half the milk into egg mixture; beat until smooth. Pour mixture back into saucepan; set over medium heat. Whisk until mixture comes to a boil, 6 to 8 minutes. Transfer to large bowl. Stir in vanilla and cognac. Let cool. Cover surface with plastic wrap to prevent a skin from forming, and place in the refrigerator until needed or up to 3 days.


Scallops on skewers with Blanche Armagnac and Passion Fruit Vinaigrette





  • 1 lime
  • 3 tablespoons olive oil
  • 1 passion fruit
  • salt & pepper
  • 12 beautiful scallops
  • 20ml Blanche Armagnac

Make the vinaigrette by mixing the zest and juice of the lime with the olive oil and passion fruit seeds.  Season with salt and pepper.

Compile 4 skewers by skewering the scallops through the thickest part.  Season with salt and pepper.  Gently cut the scallops on 2 sides crossing the incision.  Heat some olive oil in a pan until very hot then add the skewers.  Sear on both sides and flame with Blanche Armagnac.

Serve hot with the passion fruit vinaigrette and a few salad leaves.