Red Prawns, Amaranth, and Beetroot Sorbet Recipe - Great Italian Chefs

Ingredients

• 20 red prawns, 70–80g
• 500g of beetroot juice
• 500g of blood orange juice
• 250g of orange juice
• 60g of egg white
• 65g of water
• 43g of glucose
• 30g of sugar
• 125g of amaranth grain
• 500ml of vegetable stock
• 1l extra virgin olive oil, preferably Taggiasca olive
• 20 red prawns, weighing 80g
• 150g of spring onions, finely sliced
• 30g of fennel fronds, chopped
• 10g of marjoram leaves, chopped
• 1 garlic clove, chopped
• 1kg tomatoes, roughly diced
• 30ml of extra virgin olive oil, preferably Taggiasca olive
• 100g of prawn roe
• 10g of iota carrageenan
• 100g of water
• 1g of sucrose ester
• 2 gelatine leaves, soaked in cold water
• 150g of extra virgin olive oil, preferably Taggiasca olive
• 2g of glice
• 3g of flaky sea salt
• lemon balm cress
• 1 dash of extra virgin olive oil, prefereably Taggiasca olive