Directions

Put gelatin in a bowl with warm water, wait for 20 min. Cut the tops of the tomatoes crisscross and put them into boiling water for 30 sec. Hit with cold water and peel. Then slice each of them in quarters, clear from seeds and dice. Put tomato cubes into a medium bowl, cut onion, thin sliced pickles, lime juice, olive oil, salt and pepper to taste. Sprinkle with balsamic vinegar, stir and put into a fridge. Mash goat cheese with a fork and mix with curd cheese. Add pepper. Don’t salt. Bring the cream to the boil, add gelatin, stir till homogeneous. Remove from the heat, let cool off and mix with the cheese mixture. Put cling film on the bottom of 4 portioned molds and spread the mixture homogeneously on it. Put into the fridge for at least 2 h Before serving take the panna cotta out of the molds, put on a plate and remove the film carefully. Serve with an aromatic mix of tomatoes and pickles.