Put the cream, milk and sugar in a large saucepan. Scrape the seeds from the vanilla bean
and add to the liquid, along with the vanilla bean. Heat gently over low heat, stirring until the sugar has dissolved. Bring slowly to a boil, and then turn down to a simmer
for 5 minutes. Remove the pan from the heat and discard the vanilla pod
Meanwhile, soak the gelatin
leaves in cold water for 5 minutes. Drain
and squeeze the gelatin leaves to remove the excess water and add the cream mixture, whisking until dissolved. Pass through a sieve
, leave to cool in the fridge for about 10 minutes.
Place 4 plain tartlet molds on a baking sheet. Grease
the molds with a drop of oil then line with plastic wrap, leaving the excess hanging over the sides.
Arrange the Sweet Tomato Petals over the bottom of each mold
. Pour in the panna cotta
and refrigerate until set, about 2 hours.
To serve, gently pull the ends of the plastic wrap
to loosen the panna cotta from the sides of the molds. Invert each one on to a plate and carefully shake to loosen. Remove the plastic wrap, and then garnish with dots of aged balsamic and basil leaves.