• For the tomato panna cotta layers: In a small bowl, sprinkle gelatin over cold water and let it sit for a few minutes to bloom.


• In a saucepan, mix the heavy cream with the tomato powder, salt, and Cayenne pepper. Heat the heavy cream mixture over medium heat until it starts to simmer. Remove from heat.


• Add the bloomed gelatin to the warm cream mixture, stirring until the gelatin is completely dissolved.


• Pour a layer into the glasses and reserve in the fridge for 20 minutes.


• Keep the tomato cream mixture warm by placing a lid on the saucepan.


• For the goat cheese panna cotta layer: In a small bowl, sprinkle gelatin over cold water and let it sit for a few minutes to bloom.


• In a saucepan, mix the heavy cream with the goat cheese. Heat the heavy cream mixture over medium heat until it starts to simmer. Remove from heat.


• Add the bloomed gelatin to the warm cream mixture, stirring until the gelatin is completely dissolved.


• Wait 5 minutes for the heavy cream to cool and pour a layer into the glasses. Reserve in the fridge for 20 minutes.


• Pour a layer of the tomato cream mixture on top of the goat cheese layer. Reserve in the fridge for 2 hours.


• Before serving, decorate with basil and cherry tomatoes.

expiry:
One day. Can be cooked the day before.

For a spicier Panna Cotta, use 1/2 tsp Cayenne Pepper instead of 1/4 tsp.

The key to get nice layers is patience. Do not try to rush the process.

FULL RECIPES + SPICES AT SELEFINA.COM