Panna cotta with confit tomato and basil syrup

Method

1. For the confit tomatoes: Preheat the oven to 110C/gas 1/4.

2. Cut the remainder of the stem out and make cross in the bottom with a knife.

3. Skin the tomatoes by blanching them in boiling water for 10 seconds then placing them in iced water. Peel back the skins by pulling from the cross.

4. Cut into quarters and remove the seeds. You will be left with 24 individual petals.

5. In a saucepan pan, heat 400ml cold water and 300g sugar until the sugar is dissolved.

6. Place the tomato petals in a snug baking tray and pour the mix over them until they are covered. Roast for 1 hour 30 mins.

7. Remove from the oven (the watery juice from tomatoes will have been replaced by the sugar syrup). Remove the petals and put the syrup to the side. Allow the petals to cool and pat dry with kitchen towel.

8. Line the pann cotta moulds with cling film. Place 6 petals in a pretty layer in the bottom of each mould and refrigerate for 30 mins.

9. For the panna cotta:Whilst the moulds are chilling, prepare the panna cotta. In a saucepan, mix the milk, cream, remaining 50g sugar, vanilla pod and seeds.

10. Gently bring to the boil, then take off the heat. Remove the vanilla pod.

11. In a separate bowl, soak the gelatine then squeeze out the excess. Add the soaked leaves to the milk and cream mixture and stir to dissolve.

12. Pass the mixture through a fine strainer into a round bowl and put on ice to chill. As it cools, the panna cotta will thicken. Stir it occasionally to make sure the vanilla seeds are suspended and haven’t sunk to the bottom.

13. Once chilled to approximately room temperature, pour the panna cotta mix into the prepared moulds with the tomatoes. Refrigerate again for 5-6 hours.

14. When ready to serve, warm the remaining tomato / sugar syrup in a pan.

15. Chop basil leaves in a small liquidiser. Add 250ml of the tomato liquid (straining off any rough bits).

16. To serve, turn out panna cotta moulds onto small plates and drizzle with the tomato and basil syrup.