"Bloody Morar" sorbet

• 450 g datterini tomato puree
• 20 g of lemon juice
• 10 g Worchestershire sauce
• 229 g of trehalose
• 31 g of dextrose
• 58 g of dehydrated glucose syrup 38-40 DE
• 25 g extra virgin olive oil
• 1 g salt
• 173 g water
• 3 g of neutral fruit
• 1 tub of Morar shoots
• 1 tub of Mustard Cress

• Combine all the liquids except the oil, start blending with a high-powered blender and add the previously blended powders.
• Add the Morars and oil and blend until smooth.
• Stir-fry.
• Serve with a black rice flour crumble, Morar shoots and Mustard cress.

Chef: Diletta Poggiali

Source: REPORTER GOURMET