Guinness Stout Parfait
Follow That Food : Episode FLFTF-146F
Recipe courtesy Chef Dena Marino, Ajax Tavern - Aspen, CO
Ingredients:
Cake:
1 cup butter
1 1/2 cup brown sugar
4 eggs
2 cups all purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
2 teaspoons baking soda
14 ounces Guinness stout
Cherry Compote:
2 pounds fresh cherries
1/2 cup water
3/4 cup cherry brandy (recommended: Kirschwasser)
1 tablespoon lime juice
1/8 teaspoon black pepper
2 teaspoons cornstarch
3/4 cup sugar
Simple Syrup:
1 cup sugar
1 cup water
1 cup Guinness stout
1/3 cup Irish whiskey
Zabaglione:
12 egg yolks
2 cups sugar, plus 1 tablespoon sugar
2 cups Irish whiskey
2 cups heavy cream
Instructions:
- Preheat the oven to 350 degrees F.
- To make the Cake, begin by greasing a 15 by 10-inch cake pan.
- Cream the butter and sugar until light and fluffy. Then whip the eggs separately until they triple in volume and are pale yellow.
- Add the eggs to the butter mixture.
- Sift together the all-purpose flour, cocoa powder, baking powder, and baking soda.
- Gradually add the dry ingredients alternating the Guinness to the creamed mixture. Place the batter in the pan and bake for approximately 20 to 25 minutes.
- To make the Cherry Compote, wash, stem, and pit the cherries.
- Combine the water, brandy, lime juice, and black pepper in a saucepan.
- Thoroughly mix the sugar and cornstarch then add the mixture to the saucepan.
- Bring to a boil, add the cherries and simmer, stirring frequently for 10 minutes, or until the cherries are soft. Then chill.
- To make the Simple Syrup, place the sugar and water in a saucepan and bring to a boil.
- Remove from heat and let cool.
- Take 1 cup of simple sugar and add 1 cup of Guinness stout, and 1/3 cup Irish whiskey and stir.
- To make the Zabaglione, begin by beating the egg yolks and sugar in a stainless steel or copper bowl until light and fluffy.
- Add the Irish whiskey and place over the simmering water and whip consistently until the mixture is hot enough to coat a spoon.
- Immediately remove from the heat and place over the ice water until it is cold.
- Whip heavy cream and 1 teaspoon sugar until a medium peak forms and gently fold into zabaglione, to taste.
To assemble, first cut the cake into cubes and gently place in a desired glass. Moisten with the Guinness syrup, then spoon the compote on top of the cubed cake. Add a layer of the zabaglione and repeat the layers until the glass is full. Add a chocolate covered pretzel rod for garnish and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Fine Living chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
| 
