These are the ingredients you need
500 g cocktail tomatoes on the vine - 500 ml full fat yogurt - 500 g mascarpone - 1 vanilla pod - 5 tbsp liquid honey - 10 sheets of gelatin - 1 pack of cookies - 1 tbsp butter (or 1 cake) - a few basil leaves
Cut the vanilla pod in half lengthways, scoop out the pulp and mix with honey and yogurt. Gently stir the mascarpone and mix ¾ of it through the yogurt. Soak the gelatin in cold water. Mix the cookies in a blender with butter and use this to line the bottom of a springform tin, press firmly (or line base of springform tin with cake). Cross the skins of the tomatoes, place in bowl of boiling water for 1-2 min., then in cold water. Peel the tomatoes and cut into thin slices. Place a few slices of tomato on the base and against the sides. Heat the remaining ¼ mascarpone in saucepan. Squeeze out the gelatin. Take the pan off the heat, add the gelatin and stir until it has melted. Transfer to a bowl, spoon in a part of the yogurt mixture and mix well. Also spoon a part of the yogurt mixture through the gelatin mixture, stirring well (to prevent lumps). Put the rest of the peeled tomato with the basil leaves on the yogurt mixture and allow to set in the refrigerator for 2-3 hours.