INGREDIENTS
Tomato Water:
2 kilograms very ripe Roma tomatoes
1 cup organic tomato juice
1 cup filtered water
1 tablespoon tomato paste
100 grams soft brown sugar
1½ tablespoons sherry vinegar
Dash Worcestershire sauce
Dash Tabasco sauce
Maldon salt

Sorrel Extract:
1 kilogram fresh sorrel
200 milliliters filtered cold water

White Chocolate-Sorrel Ice Cream:
750 milliliters cream
7 egg yolks
80 grams castor sugar
1.2 grams stabilizer
2 sheets gelatin, softened
250 grams white chocolate

To Assemble and Serve:
300 grams mixed heirloom cherry tomatoes
100 grams tomatillos
150 grams gooseberries
Maldon salt
Micro wood sorrell
Micro basil
Dried black olive crumbs

METHOD
For the Tomato Water:
Roughly chop the tomatoes in a blender, then mix with the remaining ingredients,  seasoning with the salt, Worcestershire, and Tabasco. Leave in a cool place to marinate overnight. The next day, strain the liquid using muslin cloth, then filter through a fine coffee filter (discard the solids). Check the seasoning and chill.

For the Sorrel Extract:
Blend the sorrel and water together until it’s a smooth puree. Chill.

For the White Chocolate-Sorrel Ice Cream:
Bring the cream to boil. In a bowl, whisk together the yolks and sugar; add the stabilizer. Pour in the cream while whisking and mix well. Return to the pot and cook until thickened. Remove from the heat and add the gelatin and white chocolate. Chill in the refrigerator; then add the sorrel extract to taste. Pour into a Pacojet beaker and freeze; process when needed.

To Assemble and Serve:
Halve or slice the tomatoes, tomatillos, and gooseberries; arrange in a bowl and season with salt. Garnish with the herbs and top with a scoop of the white chocolate-sorrel ice cream. Pour in the chilled tomato water. Sprinkle with the olive crumbs.