Lime cup with Raclette Fondue, vodka dried apricots and herring caviar filling.
- 100 g Raclette
- 200 ml Russian Vodka
- 100 ml milk
- 1 lime
- 100 g dried apricots
- 1/4 vanilla pod
- herring caviar to taste
- black pepper
- Raclette Fondue: dissolve the Raclette in the milk in a bain-marie with an immersion blender to obtain a dense, smooth cream. Set aside.
- Apricots: cut them into strips and soak them in the vodka overnight, adding the quarter vanilla pod.
Cut the lime in half and squeeze it, keeping the skin intact. Pour the lukewarm Raclette cream into it, mixed with the drained apricots. After filling the half lime, sprinkle the caviar over the surface and garnish with two or three small pieces of apricot.