Preheat the oven to 180 degrees.
Cut the peppers in half, remove the seeds and steam in the oven for about twelve minutes.
Soak the gelatine, grate the outer peel from the orange, halve the vanilla pod and scrape out the pith.
Remove the peppers from the heat, put them in a large enough bowl and cover it with cling film (this way the peppers sweat and peel off better).
Whisk 1/3 of the whipping cream with the sugar and a pinch of salt.
Add the orange zest, vanilla pulp and Grand Manier and dissolve the gelatin in it. Then stir the remaining cold whipped cream into the warm whipped cream and refrigerate.
Stir the panna cotta repeatedly, only when the gelatine has set may it be poured into glasses and chilled.
Caramelize the sugar for the sugo and extinguish with orange juice. Add the other half of the vanilla pod and the scraped out pulp and infuse at a low temperature.
Remove the skin from the peppers and cut into small cubes.
Remove the orange sauce from the stove and marinate the diced peppers in it. Season the sauce with a pinch of salt and olive oil.
Roast the almond kernels without fat until golden brown. Caramelize the sugar, add the almond kernels, stir and spread evenly on a parchment paper. Cover the amount with parchment paper and roll out thinly with a rolling pin. When the sugar has cooled break the sheet into chips and lightly