Heat a pan on medium heat, then add a heaped tablespoon of finely grated Parmesan to the pan and smooth out as circularly as possible. Wait until the cheese melts and then use a spatula to turn the tough cheese mixture over as carefully as possible. This takes some practice, but after a few tries it works. It also takes some time to get the temperature right to melt the cheese. In my experience, the bowls are best when the cheese melts quickly and you let it turn golden brown - not too dark, otherwise it will be bitter. But since every stove is different, I cannot give you precise instructions.
As soon as the mixture has melted on each side and is roasted a bit brown, carefully remove it from the pan and immediately put it over an upside-down glass so that it gets the right shape. That also takes a little practice, and it really burned my fingers at the beginning.
Keep forming bowls with the rest of the parmesan until it is used up.
Tip: You can prepare the bowls a day or two before use.
For the pesto cream:
Mix the cream cheese and crème fraîche together until creamy and then stir in the pesto, season with salt and pepper.
Quarter the cherry tomatoes.
Now place a basil leaf in each bowl and fill in the pesto cream using a dressing bag. Garnish each with a piece of tomato and serve.
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