Dessert. It’s the last word, the sweet send-off, the goodbye kiss—and it just so happens to be one of our Inspectors’ favorite courses. They’ve sampled, savored and devoured plenty of delicious treats but some of their favorites this year are far from your average piece of cake. From unexpected flavors to classic French and old-world British, here are three of our Inspectors’ favorite desserts in Colorado this year.
Dessert: Pear, Buckwheat and Celeriac Dessert
“Served in a white bowl, with a wide lip was this warm, delicate individual fluted tart made of buckwheat with a custard filling. It was topped with a cocoa nib-crumble and a quenelle of cinnamon and celeriac ice cream, all sitting on a caramelized pear sauce. The ice cream sounded interesting, but was spectacular; subtle yet flavorful. The buckwheat crust was crumbly, yet rich, the elements of pear, cinnamon and celeriac were nuanced, and the coca nib added real texture.”
Mirabelle, Beaver Creek
Dessert: Roasted Apricot Posset with Hazelnut Crumble, Rosemary Tuile and Sauternes Sorbet
“Absolutely delicious! But what’s a posset? It’s an old-school British dessert or drink that resembles panna cotta.”
Dessert: Tarte Tropézienne aux Fraises
“A light and puffy brioche strewn with pearl sugar and filled with diplomat cream and strawberry jam. Excellent, quite simple and precise. The brioche was as light as powder; the strawberry jam fragrant and almost the texture of coulis; and the strawberry cream, rich.”