Bring the cream up to boil and then take it off the heat and add the garlic and thyme. Cover and leave to infuse for 10 minutes minimum.
Meanwhile wash and then grate your courgettes. Heat the olive oil in a frying pan and fry the courgettes until as much moisture as possible has cooked away. This takes between 10 and 20 minutes to achieve a good result.
Pass the cream through a sieve to remove the garlic and thyme and then add the Agar Agar and stir. Replace on the heat and cook at a boil for just 30 seconds. Then remove from heat again.
Gently fold in your grated courgette. Pour the mixture into some glasses or bowls and place in the fridge for at least 1 hour.
To make the tomato sauce, skin and deseed your tomatoes. Fry them in a little olive oil until the moisture is reduced and a jam like consistency is achieved. Add you slow roasted or sun blush tomatoes for an extra kick for the last few minutes. Leave to cool.
Spread your tomato sauce in a layer over the set Panna Cotta. The Panna Cotta is best eaten after relaxing out of the fridge for 20 minutes so that it is not too cold in the mouth.
