150g / 2 scoops vanilla gelato

1 fl oz Pedro Jimenez Sherry

10g / 1/4 of 1 olive oil torta

less 1g Maldon Sea Salt

less 1g lemon juice

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1. This item is picked up in the kitchen.
2. Scoop two scoops of vanilla ice cream into a chilled ice cream bowl.
3. Set the olive oil crisp on top.
4. At the pass, expo add 1 fl oz of PX sherry on the side.
5. Garnish the top of the ice cream with a little Maldon sea salt, a small squeeze of fresh lemon juice.
6. Server pours the sherry on top of the ice cream table side (or lets the guest pour it on themselves)

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Don't let the ice cream melt before it gets to the guest!!

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