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Squeeze the juice from 1 lime. Beat the heavy cream with half of the lime juice until it has the thickness of yogurt. Add the rest of the lime juice along with 1 to 2 tablespoons finely grated cheese.
The exact amount is to taste and refrigerate until the crudité is done. Rinse all the vegetables and use a vegetable peeler to peel the carrots. Divide the carrots and bell peppers into julienne (strips), cucumber into (half) slices.
Divide the radishes into halves or quarters. Remove the hard part of the chicory and slice the leaves into smaller pieces. Divide the broccoli into small florets.
Grab a large plate and place the dipping sauce in the center. Divide the vegetables over the plate and mix the colours a bit. Serve immediately or store in the refrigerator for up to 1 day. Enjoy!