Uovo Ricco: vodka, ginger, lemon yolk and Raclette emulsion, caviar, beansprouts.
- 100 g Raclette
- 50 ml Russian Vodka
- 1 lemon
- 8 fresh eggs
- caviar to taste
- black pepper
- Raclette Fondue: crack the egg with the specific device and separate the yolk from the white. Keep the empty shell to one side. Melt the Raclette in a bain-marie with the egg yolk, the lemon and some of the vodka, taking care not to exceed 45°C. Use an immersion blender to obtain a thick, smooth cream and set aside.
Pour first the vodka, then the ginger and finally the cream into the bottom of each egg shell. Garnish with the caviar and sprouts and serve.