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

Preparation info

  • Difficulty


  • Yield

    10 Portions

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About



  • 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



  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.

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