300 gr preserved braised piquillo peppers
125 gr water
2 ut vanilla pod
12 gr sugar
7 gr Grill
c/s tatin base (Malto crunchy, puff pastry, shortbread crust, crunchy made with Oblt,…)
1. Bring vanilla, sugar and water to a boil to prepare a syrup. Cool and strain through a fine sieve, squeezing well to retain the maximum vanilla.
2. Drain the piquillos on fish paper to remove the liquid and prepare squares of oven paper of the desired size for the tatin.
3. Add Grill to the vanilla syrup and blend until completely integrated.
4. Paint the peppers on both sides with this mixture and arrange in a round shape, overlapping slightly.
5. Keep cold until service.
6. Regenerate in the grill or oven, serve on the desired base and paint with oil to make it shine.