For the coulis: Discard the tomato and puree the tomato flesh in a food processor, push the puree through a fine sieve and season with salt and pepper. Warm the coulis gently and add the soaked gelatine and leave to chill in fridge.

For the fromage frais: Put the fromage frais in a small mixing bowl with the chopped shallots and season with salt and pepper. Set aside to chill.

For the essence: Place the tomatoes and basil in a robot coup and season, then crush the tomatoes. Then hang the puree in Muslim cloth and allow the clear juices to drop out. When you have approx 80ml stop and chill the juice in the fridge. Once chilled correct the seasoning.

Slowly poach the langoustines.

To serve: Put the fromage frais mixture in the centre of a small bowl then cover with the tomato coulis and allow to set hard. When set put the langoustines on top of the coulis and pour the chilled tomato essence around. Garnish with a sprig of basil.