- For the Parmesan cream:
- 2 cups cream
- 5 gelatine sheets
- 100 g Parmesan, grated
- 4 ripe Israeli tomatoes, some halved, others quartered
- 1 fennel bulb
- 4 T sherry vinegar
- 4 T extra virgin olive oil
- Sea salt and freshly ground black pepper, to taste
To make the Parmesan cream, heat the cream in a saucepan over a medium heat. Soak the gelatine sheets in cold water for 5 minutes or until completely soft.
Once the cream reaches a gentle simmer, add the gelatine sheets to the cream, squeezing out any excess water, and stir through until completely dissolved. Add the Parmesan and stir until melted.
Pour the mixture into a dish and chill for 4–6 hours, or until completely set.
To assemble the dish, divide the tomatoes between plates. Using a vegetable peeler, shave the fennel and add the shavings to the tomatoes.
Add a large spoonful of the Parmesan cream to each dish and drizzle over the sherry vinegar and olive oil. Season to taste