Stone White Chocolate panna cotta with strawberries

Heat the cream to 60ºC with the vanilla.
Add the gelatin leaves previously soaked in water and ice.
Strain over the white chocolate and mix.
Work the mascarpone to break up the structure.
Add part of the previous cream to the mascarpone and mix.
Homogenize.
Add the cream and then the rest of the cream mixture. Leave to cool in the refrigerator until it acquires a wobbly texture.
Mix vigorously to break up the structure. Pour into stone moulds.
Freeze.
Remove from the moulds and paint with a spray gun filled with dark and white chocolate to create texture.

Scald the tomatoes. Cool and peel.
Place the sugar, scraped vanilla pod, whole cayenne and the water in a pan.
Add the tomatoes and leave to confit over a gentle heat. Remove from the heat when the syrup thickens (the tomatoes should not break up).

Make a caramel at 170ºC. Deglaze with the raspberry purée. Next, add the balsamic vinegar.
Allow to boil for 2 minutes on a low heat. Remove from the heat and cool.

Melt the couverture and the cocoa butter separately. Mix the cocoa butter with the colouring.
Mix with the chocolate.

Brunoise cut the red strawberries. Cut the white strawberries in half.