Cauliflower disassemble on inflorescences and boil in salted water for 10 minutes.

Soak gelatin in cold water for 10 minutes. I used gelatin in the plates. You suggest - very comfortable and no "misses" with either dissolution or solidification. If you use regular gelatin, soaking time can vary, usually it is indicated on the pack.

Cabbage drain and mix in blender with cream, puree (or rather, the soup).

Grate cheese on the smallest grater You have, and add to the cabbage. If the cheese is solid, it will not dissolve completely, it will be cheesy chips meet in the finished Panna cotta, it is even more interesting. If you do not want the whip again in a blender all together. Or just add the cheese during the initial mixing. Gelatin overcome and dissolve in hot milk almost. Add to the cabbage. Mix everything, add salt and pepper to taste.

Pour the mixture over the cups. I have a regular cups with a volume of 150ml. You can use the cups for werenow. Cool slightly and put into the refrigerator for 4 hours.

Meanwhile, make the sauce. Tomatoes, we scald with boiling water, pour cold water, peel off skins and cut into small cubes. Garlic finely chop. In a pan heat a little olive oil (you can take supplements, I took currently on the Basilica), fry the garlic, stirring constantly for about a minute. Add the tomatoes and simmer for 15 minutes. Salt, pepper to taste, add a little vinegar. Whisk in a blender, puree.

After 4 hours, the Panna cotta is already frozen. Fill it with a thin layer of tomato sauce. Decorate on top of the greens. I decorated oregano. P. S. Tomato sauce I have left. He came up well to the pasta.

Can Panna cotta be served in a Martini glass. Too looks great. Bon appetit! The recipe is from the magazine "Bon appetit."