1. Peel the potato and leaving it whole, slice into thin slices using a mandolin as thin as you possibly can. Wrap your tubes in parchment paper and the wrap your potato slice around the tube,
2. Fry in the fryer at 160 until crisp and light brown. Remove from fryer and while still hot gently remove from the tubes using a cloth and allow to cool on kitchen paper. Repeat until you have 2 cannoli per portion.
3. Cut the tomatoes in half and place (cut side up) onto a baking tray lined with parchment paper. Sprinkle with the salt and sugar and place into a pre heated oven at 120 degrees celcius for 2 hours. Remove from oven and place into a container, cover with the olive oil and add the basil leaves and chill in the refrigerator.
4. Crumble the goats’ cheese into a bowl and soak the gelatine leaf in cold water.
5. Heat the cream, milk and sugar together to a simmer and add the soaked gelatine leaf,
6. Pour the cream mix on top of the goats’ cheese and gently whisk. Correct seasoning adding a little salt if necessary. Allow to cool and chill in the refrigerator.

To serve

Spoon the goats cheese mixture into a disposable piping bag and fill the potato cannoli from both ends.

Spoon a little tapenade onto each plate and place 2 cannoli per serving  garnish with the cured tomato, basil leaves and drizzle with the basil oil.