Soak gelatin in tap water. Make tomato pulp into puree in hand mixer. Add to the tomatoes with the peas, paradeis pulp, oil and basil.
Season with salt, pepper and vinegar. Drain the gelatine from the tap water and squeeze it out. Melt it at low temperature. Mix into the tomato mixture.
Pour into greased ramekins and let set in icebox for 120 minutes. Turn out jelly and spread cheese around jelly.
Our tip: Fresh basil is much more aromatic than dried!
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