The Red

Bake the peppers in a 200ºC oven until completely colored. Reserve covered with plastic wrap.
Once lukewarm, peel off the skin, reserving some of the burnt skin.
Place the peppers together with that bit of skin in a food processor and blend to a smooth purée.
Pass through a cloth and allow to reduce over a low heat to obtain a texture similar to that of tomato concentrate.
Mix the water and glucose with the purée. Heat and add a small part of the sugar previously reserved to be mixed with the pectin.
Bring to a boil, add the tartaric acid and allow to cool.

Melt the white chocolate together with the cocoa butter.
Heat the cheese with the cream and water to dissolve and blend this mixture with the lecithin, sorbitol and yogurt. Pour over the chocolate and process with a hand blender to emulsify.
Allow the ganache to crystallize and cast into a hemisphere mold.