1 leaf of gelatin
4oz confit of cherry tomatoes
5oz milk
5oz cream
2oz Parmesan, grated
¼ cup toasted salted hazelnuts, chopped
Arugula or other baby greens
To serve: Grissini
In a small bowl, soak the gelatin leaf in cold water.
Divide the confit tomatoes between 4 small glasses.
Bring the milk and cream to a boil. Add the Parmesan. Simmer gently for about 2-3 minutes, stirring to melt the Parmesan. Remove from the heat and add the drained gelatin. Mix well. Season with salt and pepper. Pour the mixture into the glasses.
Chill for at least 2 hours or overnight.
Top with a spoonful of the toasted hazelnuts and garnish with arugula or baby greens. Serve with grissini.