RGFE

Directions

To make the jam, remove the skin from the canned cherry tomatoes if they are not peeled. Coarsely chop the tomatoes and add them to the sugar. Leave to rest for 3 hours. Next put everything in a pan and bring to the boil, then lower the heat and cook for about an hour and a half over a very low heat. When the cooking is complete, add the orange peel and pot the tomato jam in previously sterilized jars. Store in a cool, dry place. Once a jar has been opened, store in the fridge and consume rapidly.

To make the panna cotta, soak the gelatine leaves in water and ice. Score the vanilla bean lengthwise and scrape out the seed pulp with a knife. To a saucepan add the cream, sugar and vanilla seeds and pods. Heat everything over a low heat and turn off as soon as the cream comes to the boil. Remove the vanilla pods. Once the gelatine is soft, squeeze out the excess moisture and add to the saucepan with the hot cream. Whisk by hand until the gelatine is dissolved (you could also use a hand blender). Take some tall individual moulds, pour in the mixture and chill for about 4 hours. Unmould the panna cotta by immersing them for a few seconds in hot water, then place them on a serving plate, garnished with the tomato jam, smoked Maldon salt, a drizzle of extra virgin olive oil and basil.

 

A highly unusual but luscious dessert!