Oyster a la Rockefeller

made by Bart de Gans
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Crème brûlée

  • Cream 200g
  • Milk 100g
  • Brown sugar 90g
  • Egg Yolk 180g
  • Total 571g

Crème brûlée

Infuse the vanilla into cream and milk

Mix the egg yolk and sugar

Bring the mixture to 85°C Strain and freeze to set

Gently gratinate with brown sugar

Parmesan crisps

  • Parmesan cheese 150g
  • Total 150g

Parmesan crisps

Grate the parmesan cheese onto baking tray

Covered with a silicon mat and gratinate at high temperature

Cut at the right moment the parmesan into the desired size


  • Sour cream 100g
  • Yoghurt 100g
  • Honey 20g
  • Mandarin zest 1g
  • Total 221g


Mix the honey and mandarin zest with the sour cream

Add the yoghurt and mix

Mandarin Tarragon gel

  • Sugar 105g
  • Pectine NH 12g
  • Mandarin puree 250g
  • Abricot puree 200g
  • Glucose 75g
  • Lemon juice 20g
  • Total 622g

Mandarin Tarragon gel

Mix to combine the sugar and pectin in a small bowl

Bring the purees, glucose and sugar mixture to a boil

Remove from the heat and mix the lemon juice

Once set mix the desired amount of tarragon using a blender

Mint and verveine Granite

  • Water 75g
  • Sugar 75g
  • Mandarin puree 500g
  • Green apple puree 350g
  • Verveine leaves 20g
  • Mint leaves 10g
  • Total 1030g

Mint and verveine Granite

Make a syrup from water and sugar

Leave to cool mix everything together

Blend the fresh leaves and pass trough a sieve and freeze

Assembly, layout and finishing

Enjoy this exciting recipe.

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