How to cook
Start by preparing the panna cotta, so that it has time to set.
Put the two balls of buffalo mozzarella in a blender along with the cream and blend them into a smooth mixture.
Pour it into a pot and heat it up to 190°F (90 degrees) for 5 minutes.
During this time, hydrate the gelatin in cold water.
To the warm, but not too hot mixture, add the milk, salt and black pepper and remove it from the heat.
Add the gelatin, stir and distribute the white mixture in small cream caramel cups, which have been moistened with water in advance.
Refrigerate them for a minimum of 3 hours or until the savory panna cotta has set.
To serve this exquisite appetizer, we will make tomato confit sauce.
Mash them and mix them with the sugar, a little salt, black pepper and olive oil. Place them in a pot over medium heat until the sauce thickens (15 minutes).
Finely chop the black olives and mix them with about 3 tbsp of olive oil.
Separately mix the parsley (or basil, or both) with walnuts, the remaining olive oil and a pinch of salt.
In a plate, place the tomatoes in piles or spread them out with a brush to make it look more creative. Put one mozzarella panna cotta on top (or more, depending on how big your cups are).
Finally, sprinkle them with both dressings of olives and olive oil and with the walnuts.
Surprise your guests with this unpretentious but effective and very tasty tomato appetizer.
Enjoy your meal!