Guinness Semifreddo with Shortbread Cookie and Bailey's Ganache

Not the best photo, but my recipes are real and sometimes I forget to photo them in the moment! Guinness Semifreddo with Shortbread and Bailey's Ganache

Guinness Semifreddo

Makes about 6 desserts, depending on mould size

Whole Milk                                     2 cups

Vanilla extract                                1 tablespoon

Egg yolks, pasteurized                  3 oz

Sugar                                               5 oz                    

Guinness stout                               1 cup

Heavy whipping cream                 2 cups

Method of prep:

Whip heavy cream to soft peaks, set aside.  In a small saucepan, reduce Guinness by half.  Set aside.  Whisk egg yolks and sugar together in a bowl.  Heat half and half in a saucepan until scalding is reached (boil).  Remove half and half from heat.  Ladle half and half into the egg yolk mixture one ladle at a time and incorporate thoroughly.  This is called “tempering” the eggs.  Keep ladling the half and half into the egg mixture until it is all incorporated.  Add the egg/half and half mixture back into the saucepan.  Cook over a low heat, stirring, but not whipping.  Use a rubber spatula to ensure the egg mixture is not sticking to the bottom of the pan and over cooking into scrambled eggs.  Cook this mixture to 160 degrees.  Remove from heat and cool over an ice bath. 

When cooled, mix reduced Guinness and vanilla extract into the egg mixture.  Fold in whipped cream.  Pour the mixture into desired molds, such as silicone molds.  Freeze thoroughly, about 6-7 hours.  Garnish with Baileys ganache and shortbread cookie. 

Shortbread Cookies

Makes about 12 cookies

1 stick butter, room temperature

1 cup flour

1 teaspoon vanilla extract

¼ cup sugar

1 pinch salt

Method of prep:

Cream butter and sugar together with the paddle attachment of a stand mixer or hand mixer.  Add flour, salt, and sugar and mix to a dough, making sure to scrap down the sides.  Turn dough onto a floured surface and roll to ¼ inch thick.  Cut into desired shapes.  Place the shaped cookies onto a baking sheet and bake at 350 degrees for 15 to 20 minutes or until the bottoms of the cookies are a little golden.  Allow to cool and set aside.

Baileys Irish Cream Ganache

*The alcohol does not cook out of this sauce.  Substitute Bailey’s with heavy cream if desired

Ingredients:

Bailey’s Irish Cream                      1 cup

Semi-sweet chocolate chips        1 cup

Method of prep:

In a small saucepan, heat Bailey’s to a boil while stirring constantly with a rubber spatula.  Remove the Irish Cream from the heat.  Add chocolate chips to a small mixing bowl.  Pour Irish cream over chocolate and stir with a rubber spatula until smooth.  Serve sauce with semifreddo.

Chef Nikki drizzling ganache on semifreddo desserts