Extra-Virgin Olive Oil Sorbet with Black Olive Powder, Red Onion Marmalade, and Tomato Jelly

Components

• 100 g / 3.53 oz Tomato Jelly
• 20 g /

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 /