Tomato and Wild Garlic Rings

Preparation

1. Bake the puff pastry according to the instructions on the packet. Cut into 12 circles with the aid of a (8 cm Ø) dessert ring.
2. For the wild garlic layer: blend the wild garlic, pine nuts, Parmesan and oil to a pesto. Whisk the unchilled QimiQ Classic smooth. Add 80 g of the pesto mixture and all of the ricotta and mix well.
3. For the tomato layer: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well.
4. Place one circle of puff pastry into each of 4 dessert rings and layer alternately with the wild garlic mixture, tomato mixture and puff pastry until the ring is full. Allow to chill for approx. 4 hours.
5. Cut around the inside of the ring with a sharp knife, carefully remove from the ring and serve with the remaining pesto.