TOMATO SORBET, OLIVE OIL POWDER AND TOAST

INGREDIENTS (serves 10)

For the tomato sorbet: 
1 kg. tomato purée
14 oz. glucose
80 g. sugar
200 ml. water
4 g. stabilizer
For the olive oil powder: 
25 g. extra virgin olive oil
20 g. tapioca maltodextrin
Pinch of salt

PREPARATION

Tomato sorbet
Boil glucose, water and sugar together. Add stabilizer and cook for 5 minutes. Cool syrup and blend with the tomato purée. Freeze ina an ice cream machine or in a Paco Jet.

Olive oil powder
Add olive oil slowly to tapioca maltodextrin and mix well until incorporated. Season with salt.Toast: Toast small cubes of sour dough bread and garnish with micro basil and Maldon salt.