Recipe n°11

Uovo Ricco: vodka, ginger, lemon yolk and Raclette emulsion, caviar, beansprouts. 

Ingredients

  •  
  • 100 g Raclette
  • 50 ml Russian Vodka
  • 1 lemon 
  • 8 fresh eggs 
  • caviar to taste
  • beansprouts
  • black pepper 
  • ginger 

 

Preparation

  •  
  • 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. 

Plating: 
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.  

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