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
Oyster a la Rockefeller
made by Bart de Gans
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Recipe
Download RecipeCrème brûlée
- Cream 200g
- Milk 100g
- Brown sugar 90g
- Egg Yolk 180g
- Total 571g
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
Yoghurt
- Sour cream 100g
- Yoghurt 100g
- Honey 20g
- Mandarin zest 1g
- Total 221g
Yoghurt
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