Soak the gelatin sheets in cold water.
In a small pot, heat the heavy cream with salt, dried mint leaves, and turmeric.
Stir in the well squeezed gelatin sheets.
Pour the cream mixture into 4 silver foil baking cups and chill them in the refrigerator for at least 2 hours.
Put the baking cups in hot water for a few seconds, reverse each one of them on a serving dish.
Garnish with cherry tomatoes, dress with Ponti Glaze with Balsamic Vinegar of Modena and serve.
250 ml heavy cream
5 gr gelatin sheets
1 teaspoon dried mint leaves
3 teaspoons turmeric
8 cherry tomatoes
salt to taste