Piquillo pepper cream

Piquillo peppers have their own unique flavor, sweet and spicy. You can serve this one as a sorbet, or pour 1 cup of the cold cream in the ice cream maker and put mini scoops of piquillo pepper sorbet, as garnish, in the bowls with chilled soup.

1. Heat up the olive oil in a large pan over medium low heat. Add the shallots, cook for 4-5 minutes, until they start to turn brown. Add the piquillo peppers, including the liquid, and potatoes.
2. Add the chicken stock, take to the boil, lower the heat and simmer for 10-15 minutes.
3. Use your upright blender to puree the soup until smooth.
4. Season and add evaporated milk and cream. Pour through a medium sieve or food mill into a soup bowl. cover and refrigerate until chilled.
5. Garnish with chopped pepper and serve in cups.