Brown the garlic in four spoonfuls of oil for a few seconds in a large pan. Add the halved cherry tomatoes and cook for around twenty minutes. Add salt and pepper to taste.
Strain the mixture through a vegetable mill in order to obtain a tomato juice.
Add the gelatine leaves that you have allowed to soften in the meanwhile in water at least for about ten minutes.
Pour the tomato juice into the 8 x 100ml glasses. Put in the fridge for at least an hour to allow the sauce to become firm.
Put the burrata cheese into a small colander and strain off the excess liquid. Fill the glasses with the second layer of burrata and complete with a layer of pesto alla genovese with pinenuts Compagnia.
Decorate with a few basil leaves.
Oltrepò Pavese classic method pinot nero brut DOCG