Bottom layer/ring

Ingredients Weight Measure
Butter 1 Tbsp.
Fennel bulb, diced 1 each
Cream 1 qt.
TABASCO® brand Habanero Sauce 1 Tbsp.
Egg yolks 12 each
Salt and pepper to taste

Middle layer/ring

Ingredients Weight Measure
Malpeque oysters 36 each
Chicken stock 2 cups
TABASCO® brand Habanero Sauce 2 Tbsp.
White wine 1 qt.
Gelatin, softened in cold water 12 sheets
Fennel fronds, chopped pinch

Top layer/ring

Ingredients Weight Measure
Roasted red peppers, peeled 6 each
Lemon, fresh, juiced 1/2 lemon
Heavy cream, whipped to soft peaks 3 cups
TABASCO® brand Habanero Sauce 1 tsp.
Fennel fronds for garnish as needed


  1. Preheat oven to 300°.
  2. On a flat surface, lay out 12 "on the rocks" glasses.
  3. Bottom layer/ring. Melt the butter over medium heat and then sweat the diced fennel bulb, being careful not to brown. Add cream and TABASCO® brand Habanero Sauce, then simmer gently for ten minutes. In a separate bowl, whisk the egg yolks and then add to the saucepan with the fennel. Warm gently then season with salt and pepper. Strain to remove fennel, and then pour equal amounts into the rocks glasses. Place the glasses in a bain-marie (shallow water bath) and bake for 30 minutes or until firm. Remove from oven and refrigerate.
  4. Middle layer/ring. Shuck the oysters and add the juice to the chicken stock. Place the oysters in the TABASCO® brand Habanero Sauce and hold refrigerated. Reduce white wine by half, then add in the chicken stock and bring back to a boil. Pour this mixture over the gelatin and then whisk in the fennel fronds. When the stock mixture has cooled to room temperature, pour half of it over the flan in equal amounts, into the 12 glasses. When it has just begun to set, place 3 marinated oysters on top, and then pour the remaining stock mixture over the oysters. Return to the refrigerator.
  5. Top layer/ring. Puree the red peppers and lemon juice until fully combined. Gently fold in the whipped cream and TABASCO® brand Habanero Sauce. Divide this mixture equally among the 12 glasses and then garnish each with some fresh fennel fronds. Refrigerate until ready to serve.

Yield: 12 servings