To begin, bring the cream to the boil along with a sachet of Les 2 Marmottes 100% thyme infusion.
Turn off the heat, cover and leave to infuse for 10 minutes.
Soften the gelatine in cold water.
Strain the infused cream and heat gently over a low heat, adding the crumbled goat's cheese.
Stir gently with a wooden spoon or whisk until the mixture is smooth.
Add salt and pepper to taste. Remove from the heat, wring out the gelatine with your hands and add to the pan, stir until completely diluted.
Cut the tomatoes into pieces and divide between 4 bowls. Pour the cream over the top. Leave to cool, then chill for at least 6 hours.
Remove the panna cotta from the fridge and decorate with a cherry tomato or a sprig of thyme. Buon appetito!
Fancy a different recipe? If you prefer your thyme a little sweeter, try the thyme-infused strawberry salad.