Cocktail - Ramos Gin Fizz

Ramos Gin Fizz

Brooklyn's on Boulder (Lee's)
Ingredients:

• 1 1/2 oz Dry gin
• 1/2 oz Lemon juice
• 1/4 oz Lime juice
• 1/2 oz Cream
• 1/2 oz simple syrup
• 3/4 oz egg whites
• 3-4 drops orange flower water
• 1 oz soda

Instructions:

1. Shake extremely well all ingredients with ice
2. Strain into a Collins glass (egg white will be foamy)

Ginger-flavored Creme Brulee - Serves 4

From: Vietnamese Cooking made easy

Difficult: 3 (medium)

INGREDIENTS

• 2 cups Cream
• 2 1/2 in fresh ginger root, peeled, then sliced into quarter discs and bruised
• 3 egg yolks
• 1/4 cup superfine caster sugar
• 4 tbsp sugar

DIRECTIONS

1. Heat the cream and ginger in a saucepan over low heat, stirring from time to time, until the mixture comes to a boil. Remove from heat, cover the pan and set aside for 15 minutes. Remove and discard the ginger pieces.
2. Preheat the oven to 350
3. Mix the egg yolks and caster sugar in a large bowl until the sugar is dissolved, then gradually pour in the ginger-flavored cream, whisking to mix well. Do not beat the cream as this will cause air bubbles in the custard.
4. Pour the custard mixture into 4 ovenproof bowls and place them in a deep baking dish. Carefully fill the baking pan with boiling water up to half the height of the bowls, then bake in the oven until the cream just sets in the middle, 30 to 35 minutes.
5. Remove and set aside to cool. When the custard is cool enough, chill in the refrigerator for at least 1 hour.
6. Sprinkle the top of each custard with 1 tablespoon of the sugar and grill under a preheated broiler for about 1 minute, until the sugar blisters and turns golden brown. (Recommend using a torch)
7. Return the custard to the refrigerator and chill for at least 1 hour before serving.

Yogurt Panna Cotta - Serves 6

Yogurt Panna Cotta

Silver Queen Bed & Breakfast, Goergetown / Owner Joyce Jamele
Tasting Colorado by Michele Morris

Ingredients:
1/4 cup water
1 envelope unflavored gelatin
1 1/4 cups heavy cream
1/2 cup sugar
2 cups plain yogurt (Greek yogurt is best)
1 teaspoon vanilla extract

Directions:

1. Pour the water into a small bowl, sprinkle gelatin over it, and let stand for 10 minutes.
2. Bring the cream and sugar to a simmer in a medium saucepan over medium hear, stirring until sugar dissolves.
3. Remove from heat and whisk in the gelatin mixture until dissolved. 
4. Whisk in the yogurt and vanilla.
5. Pour into six (6-ounce) ramekins and place them on a baking sheet.
6. Cover with plastic wrap and refrigerate overnight.

Presentation:

1. Run a knife around the inside edge of each ramekin, and then place each ramekin in a shallow bowl of hot water for 10 seconds. Invert panna cotta onto a serving plate and top with fruit of your choice.
2. Considerations for toppers:
• sliced strawberries
• mint
• cacao nibs
• pistachios