1. Preparation of the base: finely chop the fennel taralli and mix them with the melted butter. Compact the mixture on the bottom of single-serving molds (diameter 8 cm) covered with cling film. Place in the refrigerator for 30 minutes to firm up.
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2. Prepare the vegetables: cut the tomato and courgette into thin slices. Blanch the cabbage leaves for 2 minutes in salted water, then cool them in ice water. Season the vegetables with a drizzle of oil and a pinch of salt.
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3.Preparation of the savory cream: soak the gelatin in cold water for 5 minutes. Heat the milk and dissolve the squeezed gelatin, then add it to the mix of spreadable cheese, ricotta and Parmesan. Season with salt and pepper.
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4. Composition: on the taralli base in the molds, spread a layer of tomatoes, then a layer of courgettes. Add the savoy cream, leveling it with a spatula and finish with the well-dried cabbage leaves.
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5. Leave to rest in the fridge for at least 3 hours to firm up.
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6. Gently remove the mini cheesecakes from the molds and serve garnished with a drizzle of oil and a few pieces of tarallo.
