Quesillo cheese soup

Cut quesillo into half-inch cubes, put in a saucepan and cover with cream, milk and a little water.

Crisp four corn tortillas on a griddle, add them whole to the cheese mixture and bring to a slow simmer.

Cut a red onion into thin strips and mince finely; do the same with a fresh chili; dress with lime juice and season with salt.

Cut a third of a plantain into large pieces.

Blend the warm cheese and tortilla mixture until smooth and creamy and pour it through a mesh strainer back into the pot.

Spoon the onion and chili mixture into each bowl, layer with plantain, herbs and flower petals, and pour the soup over.