Advertisement
Extra-Virgin Olive Oil Sorbet with Black Olive Powder, Red Onion Marmalade, and Tomato Jelly
Preparation info
- Yield
10 Portions
- Difficulty
Complex
Appears in
Published 2008
Ingredients
Components
100 g 3.53 oz 20 g
Method
Assembly
- 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.
- Place about
2 g
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Components
- Extra-Virgin Olive Oil Sorbet with Black Olive Powder, Red Onion Marmalade, and Tomato Jelly
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe