Tomato velouté with emulsion and Frantoio Monocultivar Extra Virgin Olive Oil ice cream

Method

• 1

  Dissolve glucose in lukewarm water, add cream, egg yolk, Olitalia Frantoio Monocultivar Extra Virgin Olive Oil, salt and ground pepper. Then, blend everything with a mixer.

• 2

  Pour the mixture into an ice cream maker and whip the ice cream.

For the velouté soup

• 1

  Put the Olitalia Frantoio Monocultivar Extra Virgin Olive Oil, a small onion, the garlic and the leek in a pan and let them brown.

• 2

  Add the peeled and seeded tomatoes, salt, pepper, two basil leaves and cook for 20 minutes.

• 3

  Add some oregano, salt to taste and leave to cool.

Food plating

Serve on a plate putting the sauce underneath and a scoop of Olitalia Frantoio Monocultivar Extra Virgin Olive Oil ice cream in the centre. Decorate with fresh basil leaves and a few drops of Olitalia Frantoio Monocultivar Extra Virgin Olive Oil after emulsifying it with basil.