Lightly oil four ½ cup (125ml) dariole moulds. Place garlic in a saucepan with creams and thyme sprigs over medium heat. Bring to just below boiling point, then stir in cheese. Set aside for 30 minutes to infuse.
Soak gelatine leaves in cold water for 5 minutes to soften. Reheat cream until just below boiling point. Squeeze gelatine to remove excess water, then add leaves to cream and stir to dissolve. Strain into a jug, then pour into moulds. Chill for at least 4 hours to set, preferably overnight.
Preheat oven to 190°C about 30 minutes before serving. Place tomatoes on a tray, season and drizzle with oil. Roast for 5 minutes or until starting to wilt. Drizzle with half the balsamic. Run a knife around panna cotta moulds, then turn out onto plates. Drizzle with remaining balsamic and serve with tomatoes, shaved parmesan, basil and bread.
