They’ve become the stuff of legend in the last five years. As our head chef, Spencer, has honed his craft and refined his skill, he has begun producing five-star desserts that are not only unique in appearance but perfectly tailored to a refined palate. This post is here to appreciate four of Spencer George’s finest desserts as they have evolved over the years, and all you have to do to taste one is book your visit to Latigo Ranch.
First up: Coffee crème caramel with shortbread cookie
The coffee crème caramel sits across from a homemade shortbread cookie upon which rests two perfect blackberries, entrapped by an artistically drizzled cage of caramel while a puree of the same fruit laces the plate between the two elements. Eating it feels like consuming a Renaissance painting - decadence, refinement, and artistry all singing in perfect harmony.
Second: Crème Brûlée with yeast doughnut
Vanilla-bourbon crème brûlée, served in a martini-chiller over shards of caramelized sugar, with a fresh, warm, house-made, yeast doughnut drizzled in Spencer’s own salted caramel sauce. A note on his inspiration, here: while visiting Spain, he had fresh churros and coffee - a classic breakfast in that country - and decided to create a play on the idea by pairing churros with coffee crème brûlée, thus discovering a sacred bond between the crunch of fried pastries and the creaminess of the crème brûlée.
Third: Pots de crème wedge, milk chocolate mousse in a sugar sphere
The theatricality of smashing a glass-like sugar sphere, the rich cream of the French chocolate confection contrasted by the golden tartness of the passion fruit puree, while a magical trail of dark chocolate crumble leads from one element to another… this dish is truly an adventure to consume.
The idea for this dessert was born out of literary inspiration when Spencer was reading the magical descriptions of Chandresh Lefevre’s “Midnight Dinners” illuminated in Erin Morgenstern’s prosaic delight The Night Circus.
Fourth: Dark chocolate soufflé in a cauldron with raspberry cinnamon gelato
This one has had to make a return in several iterations due to popular demand. World-traveled guests have raved over its perfection. Spencer begins by taking cauldrons, prepared with butter and turbinado sugar, and dishing in precise amounts of the soufflé batter before firing the convection oven to 375 degrees for 14 minutes: at 9000 feet of elevation, soufflés demand meticulous exactitude to be of the caliber served from the Latigo kitchen. His cinnamon gelato provides a high, bright contrast to the rich depths of the chocolate. You have to taste it to believe it.
Spencer has created many masterpieces over the years, but we only had room for four here. Amanda, his wife and our resident sommelier, takes care to pair each one with a specifically chosen dessert wine or one of our specialty Colorado craft beers. Dinners under their supervision are more than just a meal, they are an experience. Latigo has some of the greatest cuisine in the dude ranching industry because the entire Latigo kitchen, from the head chef to the newest waitstaff, is striving to exceed your expectations.
Come to the high country and taste the pure air and the excellent cooking - get away from the mundane blandness of life. Whether you want the quiet dinners of winter, the exclusive dining of the Latigo Dinner Club, or the full summer menu: Latigo is waiting for you.
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