Tomatoes and cream of mozzarella with Genoese pesto

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Ingrédients	75 g mozzarella 1 spoonful fresh cream 2 spoonful basil flavoured oil 1 dl of 30% fat thick whipping cream 20 cherry tomatoes 5 petals of dried tomatoes 100 g of tomato flesh Provençal basil pesto salt for the salad and the pasta freshly ground black Phu Quoc pepper 8 leaves of basil Parmesan shavings
Cuisine	1. Mix the mozzarella, fresh cream and Basil-flavoured Oil together. 2. Whip the thick cream and add it delicately. Season with salt and pepper. Place in fridge in a single-use piping bag. 3. Cut off the tops of the cherry tomatoes and remove the flesh. 4. Season the flesh with salt and pepper. 5. Put a small spoonful of Genoese Pesto into each tomato and then a small spoonful of tomato flesh. Finish with the mozzarella cream. 6. Cut the semi-dried tomatoes in 4 and spread the mozzarella cream on top. 7. Put the tops back on the stuffed tomatoes. 8. Put 1-2 teaspoons of Genoese Pesto on a plate, add the tomatoes and place basil leaves and parmesan on top of the tomatoes. 9. Season with salt and pepper and pour a little Basil-flavoured Oil over the dish.

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