Rocket pesto panna cotta

Method

1. Grind the Parmesan 10 sec / speed 10. Keep 1 teaspoon aside in a small dish.
2. Add the rocket (keep 1 leaf per person aside) and 25 g almonds, 8 sec / speed 7. Add the salt and pepper.
3. Weigh 30 g olive oil into a small jug on the lid. Run the Thermomix 1 min / speed 2 and let the olive oil trickle in slowly through the lid.
4. Transfer the pesto to a small dish and set aside.
5. Soak the gelatine in cold water for 5 minutes.
6. Heat the almond milk 2 min / 110°C / speed 2.
7. Add the squeezed-out gelatine leaves, 30 sec / speed 1.
8. Add the yoghurt, 30 sec / speed 2.
9. Add the pesto, 1 min / speed 1, and divide over small glasses. Leave to set in the fridge.
10. Clean the bowl and chop 10 g almonds 2 sec / speed 5.
11. Add a pinch of salt and a few drops of olive oil and roast 2 min / 100°C / speed 0.5. Leave to cool in a small dish.
12. Just before serving: decorate the panna cotta with the chopped almonds, Parmesan, a rocket leaf and a sun-dried tomato.