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

by chef Alberto Arcari

Ingredients for 4 serves

 

For the ice cream

  • 170 gr. - Water

  • 10 gr. - Olitalia Frantoio Monocultivar Extra Virgin Olive Oil

  • Q.s. - Tomato

  • 1 - Egg yolk

  • 30 gr. - Glucose

  • 50 gr. - Vegetable-based cream

  • Q.s. - Salt and black pepper

 

For the velouté soup

  • Q.s. - Olitalia Frantoio Monocultivar Extra Virgin Olive Oil

  • 5 - Vine tomatoes

  • 1 - White onion

  • 1 - Garlic clove

  • 1 - Small leek

  • Some basil leaves

  • Q.s. - Salt and black pepper

  • Q.s. - Oregano

Tomato velouté with emulsion and Frantoio Monocultivar Extra Virgin Olive Oil ice cream 1
Tomato velouté with emulsion and Frantoio Monocultivar Extra Virgin Olive Oil ice cream 2

Extra virgin olive oil

Monocultivar Frantoio Extra virgin olive oil

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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.

Tomato velouté with emulsion and Frantoio Monocultivar Extra Virgin Olive Oil ice cream 3
Associazione

APCI

Thousands of authoritative professional chefs, flanked by highly qualified restauranteur colleagues, with the logistical and operating support of a select team of professionals

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