Put gelatin in a cup with water to hydrate.
Blend the cheese with warm cream in a food processor. Microwave the cup with gelatin for a few seconds to melt and add it to the cream, mixing well. Pour this into 6 small greased ramekins. Refrigerate.
Wash the tomatoes and cut them into pieces. Place in a food processor with the oil and basil and process until you have a very fine mixture, taste and add salt to taste. If it is too thick, add a little water.
It should have a creamy consistency. Reserve in the refrigerator until ready to serve.
Reserve 6 sprigs of scallions and chop the rest.
Take the cheese molds out of the refrigerator and unmold them one by one. You can dip the ramekin in a bowl of hot water for easier removal and place them in the center of each deep plate.
Serve the soup around the cheese and garnish with the scallions. Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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