Nicuatole – corn and yellow pepper custard with crème fraîche and caviar
Nicuatole - a traditional Mexican dessert from Oaxaca - is given a classic Santiago Lastra twist in this recipe, bridging the gap between sweet and savoury. The sweet custard-like base is topped with crème fraiche and caviar for an indulgent, luxurious finish, and while the combination sounds unusual, it comes together beautifully.
Ingredients
Metric
Imperial
Nicuatole
- 25g of masa harina
- 75g of water
- 250g of yellow peppers, roasted and seeds and stalks removed
- 25g of brown sugar
- 37.5g of apple cider vinegar
- 25ml of kombucha
- 4g of Scotch Bonnet chillies, finely chopped
- 1 pinch of Maldon salt
To serve
- 8 tbsp of créme fraiche
- 8 tbsp of caviar, ideally Exmoor caviar
- Wild garlic flowers, (optional)
Equipment
- Blender
Method
Mix the masa harina with the water to create a loose paste. Blend this paste with the rest of the ingredients for the nicuatole until smooth, then transfer to a pan
- 25g of masa harina
- 75g of water
- 250g of yellow peppers, roasted and seeds and stalks removed
- 25g of brown sugar
- 37.5g of apple cider vinegar
- 25ml of kombucha
- 4g of Scotch Bonnet chillies, finely chopped
- 1 pinch of Maldon salt
Cook over a low heat for 20 minutes whilst stirring regularly. Over this time it will thicken, similar to a pastry cream
Divide the mixture into 8 small dishes or ramekins and place in the fridge to set for at least 20 minutes
Once chilled, top the nicuatoles with a tablespoon of crème fraîche and caviar. Garnish with wild garlic flowers if they are in season
- 8 tbsp of créme fraiche
- 8 tbsp of caviar, ideally Exmoor caviar
- Wild garlic flowers, (optional)
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