Components

• 100 g / 3.53 oz Tomato Jelly
• 20 g / .71 oz Red Onion Marmalade
• 5 g / .18 g Black Olive Powder
• 30 g / 1.06 oz Coach Farms goat’s milk cheese
• 2 g / .07 oz freshly cracked pepper
• 5 g / .18 oz extra-virgin olive oil
• 200 g / 7.05 g Extra-Virgin Olive Oil Sorbet

Assembly

1. Slice the tomato jelly into 2-mm- / .08-in-thick pieces. This should always be done to order; if it is done too far ahead the jelly will dry out. Place a rectangle of tomato jelly on the plate.
2. Place about 2 g / .07 oz of marmalade next to the tomato jelly in a tall and tight mound.
3. Sprinkle a pinch of black olive powder on the opposite side of the onion marmalade, directly on top of the tomato jelly.
4. Pry a small piece (about 3 g / .11 oz) off of the goat cheese; this will give it a crumbled look. Place next to the black olive powder, leaning on the tomato jelly.
5. Sprinkle a pinch of pepper on top of the goat cheese.
6. Using an eyedropper, pour a few drops of olive oil on the plate.
7. Scoop a small quenelle (20 g / .71 oz) of the sorbet on top of the tomato jelly and serve immediately.