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• 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.