Tomato ricotta gumballs

Gelatine for 5 minutes in cold water. Bring tomato juice with thyme to a saucepan. Squeeze gelatin. Take the pan of fire and gelatine while stirring in warm juice. Let it cool down to lobbies (after approx. 25 min). Cover molds with piece of plastic wrap. To wash and cut into nice slices. Lay layer of tomato slices on the bottom of molds. Mix Ricotta with lumpy tomato juice and season with salt and pepper. Disperse the Ricott mixture over molds and smooth out. Cover the top with tomato slices (store remainder) and fold overhanging plastic foil over it. Leave to stiffen in refrigerator for at least 1 hour. Meanwhile, peel and cut into wafer-thin rings. Place the rings in the bowl of ice water and put them in the fridge for 45 minutes, so that onion is crisp.

Rucola cracks and shovel in bowl with leftover slices of tomato, oil, salt and pepper. Remove timbels from the refrigerator and unfold the foil. Place a plate on each timebal plate and turn around together. Carefully let timbals slide out of shape and remove foil. Turn lettuce and cheese curls around timbals and onion rings.