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• Raclette mousse: cut the cheese into small pieces and transfer it to a small saucepan with the milk. Boil for about 4 minutes, turn off the heat and filter into a container. Squeeze the cheese solids collected in the filter to extract all the juices and leave to cool. Discard the cheese solids and filter the egg white and cream together with the liquid. Mix thoroughly and transfer to a whipping siphon, inserting three gas cartridges. 
• Vodka Jelly: soften the isinglass in cold water. When thoroughly softened, remove it from the water, drain it and place it in the vodka, heated until just slightly warm. Once the isinglass has completely dissolved, pour the entire mixture onto a side-plate with a flat bottom lined with cling film. Form a disc a few millimetres thick and place it in the fridge for at least 3 hours. 

Plating: 
Siphon the Raclette foam into a Martini glass. With the aid of a teaspoon, arrange petals of vodka jelly on top of the foam. Add the trout caviar and complete the presentation with an olive on a cocktail stick.