Ingredients

• 500 g coppery tomatoes
• 500 g strawberries
• 275 g cream
• 125 g natural low-fat yogurt
• 60 g honey
• 10 g edible gelatine in sheets
• glaze with balsamic vinegar
• cherry tomatoes

For the recipe of strawberry and tomato puddings, cut the coppery tomatoes with a cross cut and boil them in water for 30 seconds; peel them, cut them into pieces and remove the seeds, obtaining about 250 g of pulp. Clean the strawberries; keep some of them aside and blend the others with tomato pulp and honey. Whip the cream. Soften the gelatine sheets in water, squeeze them well and blend them on the sweet fire with 4-5 tablespoons of tomato and strawberry smoothie. Mix everything with the rest of the smoothie, then add the yogurt and the whipped cream, gently and a little at a time. Spread the mixture into 6 perbudino molds (ø9cm, h6cm) and let them cool in the refrigerator for at least 2 hours and 30 minutes. Turn out the puddings and serve with the halved cherry tomatoes, the strawberries kept aside and drops of balsamic vinegar glaze.