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)