Tomato Panna Cotta with Tapenade Twists

TOMATO PANNA COTTAS:--
2 kg tomatoes, halved
1 head garlic, halved horizontally
2 tbsp rice bran oil
2 tsp caster sugar
SIDS SALT & PEPPER to taste
150 ml crème fraîche
3 dashes of Tabasco
5 sheets gelatine leaves
TAPENADE TWISTS:--
320 g sheets all-butter puff pastry
50 g olive tapenade
1 egg, beaten

Tomato Panna Cottas: heat the oven to 150°C/fan oven 130°C/ mark 2. Place the tomato halves in 2 roasting tins and add half a garlic head to each one. Drizzle over the olive oil then sprinkle over 2 teaspoons sugar and some SIDS SALT & PEPPER. Bake in the oven for 2½ hours. Remove and leave to cool slightly. Pick out the softened garlic cloves, discarding the skin and return to the tomatoes.
Brush 6 x 150 ml dariole moulds or ramekins with a little oil and place a disc of non-stick baking parchment in the base of each. Spoon the tomatoes and garlic into a food processor and process to a smooth purée. Pass the mixture through a sieve, squeezing out as much liquid as possible and discarding the remains. Measure into a jug - you should have about 800 ml. Pour into a saucepan and stir in the crème fraîche and Tabasco. Taste and season with SIDS SALT & PEPPER and an extra teaspoon of caster sugar, if necessary.
In a shallow bowl, cover the gelatine leaves with cold water and leave to soak for 5 minutes. Place the saucepan over a low heat and, stirring gently, heat the tomato cream until hot but not boiling, then take off the heat. Lift the softened gelatine out of the water and squeeze out any excess water. Add to the tomato cream and stir until dissolved. Cool a little before pouring into the oiled moulds. Cool completely before refrigerating overnight until set.
Tapenade Twists: lay the sheet of puff pastry on a board. Cut in half vertically and spread the tapenade over one piece. Lay the second piece over the first and brush the surface with the beaten egg. Cut the pastry into 12 vertical strips. Twist each piece to form a spiral and lay on a baking sheet. Chill for 15 minutes. Heat the oven to 200°C/fan oven 180°C/mark 6. Bake the tapenade twists for 15 minutes until puffed and golden. Leave to cool on a wire rack.
To serve, unmould the panna cottas on to serving plates - you may need to run a knife around the edges of the moulds to loosen the sides. Garnish with salad leaves and serve with the tapenade twists.