Heat up 3.5 dl of the cream with salt, pepper and with the tomatoes beaten in the mixer. Place the jelly sheets soaked in cold water for 10 minutes and then wringed. When the jelly is melted, take it off the plate. Cool it until hand warm and mix it with the cream mousse made from the remaining cream. Pour it into a Zila mould, cool it in the fridge for 3 hours.