Nicuatole – corn and yellow pepper custard with crème fraîche and caviar
by Santiago Lastra
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Ingredients
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
8 tbsp of créme fraiche
8 tbsp of caviar, ideally Exmoor caviar
Wild garlic flowers, (optional)