Tomato and Basil Mousses

Wash the cherry tomatoes and thinly slice about 200 g. Brush 4 timbales with olive oil and line the base and sides with tomato slices. Finely puree the rest of the tomatoes and push through a sieve.

Mix the soft cheese smoothly with the yoghurt, sugar and balsamic vinegar.

Soak the gelatine in cold water, then squeeze out and put into a pan with 4-5 tbsp tomato puree. Warm and dissolve the gelatine. Stir in the rest of the tomato puree and stir the tomato puree into the soft cheese mixture. Whip the cream until stiff and fold in with the chopped basil. Season to taste with salt and cayenne pepper. Spoon into the moulds and chill for at least 2 hours.

Toast the pine nuts in a dry frying pan and leave to cool.