Raclette fondant with caramelised red onion in vodka and brown sugar emulsion, toasted almonds and dill.
- 100 g Raclette
- 50 ml Russian Vodka
- 100 ml milk
- 1 small red onion
- 30 g butter
- muscovado sugar
- sliced almonds
- fresh dill
- 1.5 strips of gelatine
- Raclette fondant: pour the cheese cut into small pieces into a bowl and add the milk. Mix in a bain-marie using a whisk or immersion blender.
- Red onion: cut the onion in half and then into even slices 3 mm thick. Transfer the sliced onion to a non-stick frying-pan with the butter, fry gently and quench with the vodka. Add the sugar and leave to cook for a few minutes, until the onion is soft.
- Roast almonds: heat the sliced almonds in a frying-pan over moderate heat until they turn pale brown in colour.
Pour the cheese fondue into the bottom of a tumbler and add the caramelised onion, roast almonds and spring of dill. Complete with a dash of ground pepper.