During our Botanical Brew Kitchen pop up dinners we celebrate the versatility of botanicals and ints wonderful flavours. We cook with botanicals, pair our beers with the food and also cook with the beers. Like in this incredible dessert we served at the Oude Hortus. The flavours of our Poorter truly complement the intense chocolate brownie while vanilla ice cream and fresh fruit add a refreshing and light note.

Missed the pop up dinner? No worries, we have saved recipe for you to indulge it at home.

Poorter Sabayon, Brownie & Vanilla Ice Cream

Dessert | serves 4


For the brownie 
125 gr of unsalted butter
140 gr of dark brown sugar
100 gr of pure chocolate (minimum of 75% cacao)
85 gr of all-purpose flour
20 gr of cacao powder
2 eggs
1/4 teaspoon of baking soda

For the sabayon 
4 egg yolks
2 dl of Lowlander Poorter
100 grams of sugar

Serve with
Vanilla ice cream
Fresh fennel flowers
Mixed red fruit
Lowlander Poorter

This is how you make it

  1. Start with the brownies. Preheat the oven to 190 degrees.
  2. Break the chocolate and melt together with butter, au bain marie.
  3. Meanwhile sift the flour, cacao and baking powder into a large bowl.
  4. When the chocolate-butter mixture is melted, add the sugar and whisk for 10 seconds.
  5. Now add the eggs and whisk until smooth. Note the chocolate should be cooled a bit already to avoid you cook & scramble the eggs.
  6. Using a spatula, fold the dry-ingredients in.
  7. Pour the mixture in a greased oven tray, and bake in the oven for 25 minutes. The brownies are ready when a wooden skewer comes out with moist crumbs. The brownies are just about done, and will continue to cook as they cool.
  8. Cool completely before slicing and serving.

Just before serving make the sabayon:

  1. Beat the eggs together with the sugar in a heat-resistant bowl until the mixture is light yellow and creamy. This will approximately take 5 minutes.
  2. Put a pan with water on the stove, on low heat, the water should not boil.
  3. Then place the bowl with the egg mixture on top of the pan making sure the bowl does not touch the water.
  4. Now slowly pour the Lowlander Poorter into the mixture, while whisking firmly. The sabayon is ready when it is thick and airy, after 10-15 minutes.
  5. Cut the cooled brownie in small squares, and place in a dessert glass.
  6. Scoop a few bit spoons of the sabayon on top of the brownie and top off with two spoons of vanilla ice cream and some red fruit.
  7. If you want to make it fancy, sprinkle with a few fresh fennel flowers.

Best enjoyed with a Lowlander Poorter.

Recipe idea by Catering Oud London