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Elaboration:

Tomato jelly

· 400g of vine tomatoes
· 100g of blackcurrant pulp
· 4g of Agar Agar
· Oil
· Salt
· Pepper

Soften the tomato seasoned with salt and pepper in the oil in a covered saucepan.
Then add the blackcurrant pulp together with the agar agar.
Bring to the boil, mix well, and strain.

Creamy cheese with olive tapenade

· 200g of cream cheese
· 50g of olive tapenade

Whisk the cheese in the planetary mixer.
Add the olive tapenade and blend until thick and creamy.

Assembly:

Fill the base of the mini cone with the tomato jelly.
Place the creamy cheese in a piping bag with a star-tip nozzle, and fill the cone.
Garnish.