Tomato and Mango Sorbet

For the tomato sorbet:
g. 120 SUGAR
g. 75 GLUCOSE
g. 90 DEXTROSE
g. 1 SALT
PINK PEPPER
ml. 350 TOMATO JUICE
ml. 5 LEMON JUICE

Method:
Prepare a syrup with all the ingredients, except the tomato juice and lemon juice. Once cooled add the juice and churn.





For the mango sorbet
ml. 480 ​​WATER
g. 140 SUGAR
g. 50 GLUCOSE
g. 65 DEXTROSE
ml. 15 LEMON JUICE
g. 250 MANGO PUREE

Method:
Prepare a syrup with all the ingredients except the mango puree and lemon juice that will be added when it is cooled, churn.

Assembly:
At this particular point up to about half a glass of tomato sorbet and lay on top of a scoop of mango sorbet. Garnish with tomato skin dried in the oven and decorate with edible gold leaf.