For the bell pepper essence:
Wash and cleanse the bell peppers. Pass them through the extractor. Blast freeze the extract. Melt gently over a muslin cloth at room temperature to capture the pure, translucent essence.

For the bell pepper emulsion:
Wash the peppers and divide them into quarters. Arrange them upon a baking tray, dressing them with olive oil and salt. Roast in the oven at 190u00b0C for 19 minutes. Blend with a mixer and incorporate the piquillo pepper.

For the almond cream:
Combine all ingredients within a Pacojet beaker. Consign to the freezer for 12 hours. Pacotize until a smooth, velvety texture is achieved.

For the black garlic reduction:
Peel the black garlic. Place it in a saucepan with the cream and vegetable milk. Simmer gently to reduce by one-third. Blend with a mixer until harmonious.

For the final composition:
Cook the fusilli in salted water to one-third of their journey. Continue cooking in a small saucepan, bathing them in the bell pepper essence. In the final minute, fold in the red bell pepper emulsion. Manteca with extra virgin olive oil. Finish by arranging the fusilloni upon the plate. Adorn with the remaining red bell pepper emulsion, the black garlic reduction, the almond slivers, the crusco pepper dust, and fresh mint leaves.