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1
Lightly oil a 4-5 cup ring mold.
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2
Heat oil over medium heat; add garlic and saute 30 seconds.
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3
Add tomatoes, thyme, bay leaf, salt and pepper, cook 20 minutes, stirring often.
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4
Discard bay leaf and stir in the basil and the tomato paste.
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5
Put 1 cup of the mixture in a medium bowl and the rest of the mixture in a larger mixing bowl.
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6
Pour 1/3 cup of the tomato juice into a small heatproof bowl and sprinkle the gelatin over it.
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7
Allow to soften 5 minutes.
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8
After 5 minutes, set it in a saucepan of hot water and stir about 5 minutes to dissolve.
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9
Stir 2 tablespoons of the gelatin into the 1 cup of tomatoes (in medium bowl).
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10
Combine thoroughly, taste and season highly.
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11
Stir remaining the gelatin into second bowl tomato and combine thoroughly.
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12
Refrigerate the tomato mixture that is in the medium bowl 5 minutes.
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13
After 5 minutes, spoon this mixture into the oiled ring mold.
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14
Arrange the egg halves, cut side up, on top of the tomatoes at regular intervals.
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15
Chill mold 10 minutes.
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16
Whip cream in a chilled bowl with chilled beaters until soft peaks form.
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17
Fold into remaining tomato mixture.
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18
Taste for seasoning, overseason slightly.
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19
Carefully spoon it into mold, without moving the eggs.
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20
Smooth with a rubber spatula.
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21
Refrigerate at least 2 hours.
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22
To unmold: run a thin bladed flexible knife around the edge, gently pushing the mixture from the edge to let in air.
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23
Dip in warm water, nearly to the top, for 10 seconds.
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24
Dry mold.
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25
Set round platter on top and flip quickly to unmold.
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26
If it doesn't work the first time, repeat procedure.
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27
To serve: Cut into slices and serve with the baguette slices.
