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we had to make two quick changes to our menu so i fell back on a couple old desserts from my time in the uk… but with a makeover.
yogurt panna cotta, green tea sponge, shaved rhubarb, strawberry puree/paper and freeze dried, rhubarb juice and opal basil
this originally featured local english rhubarb, now it is using colorado rhubarb and dairy. the original idea/dish was inspired by ryan‘s liquid panna cotta
ricotta “cheesecake,” citrus salad, yogurt candy flakes, sheep’s milk ricotta, micro fennel, jivara cream, cocoa crumble
the uk version used a local english cheese. the new one uses a front range sheep milk ricotta from fruition farms. we also added some milk chocolate and sheep milk curds
Tags: chocolate, citrus, croquant, matcha, plated dessert, rhubarb, ricotta, sheep's milk, strawberry