Soak the gelatin sheets in cold water for 10 minutes.

Squeeze them and dissolve them in a little warm water.

Incorporate the gelatin into the cream.

In a bowl, mash the caprini cheese with the tines of a fork.

Soften the caprini cheese with a drizzle of oil poured in a thin stream and flavor with a teaspoon of vinegar.

Whisk the caprini cheese mixture with a whisk until light and fluffy.

Combine the cream with the gelatin and gradually fold them into the beaten egg whites.

Season with salt and pepper.

Lightly brush four molds with oil.

Divide the caprini cheese mixture into the molds and cover them.

Let the caprini bavarian creams set in the refrigerator for several hours.

In the meantime, peel the tomatoes, remove the seeds, and slice them.

Cut the celery into pieces and the radishes into thin slices.

Keep the vegetables aside in the refrigerator.

Unmold the molds and place the caprini bavarian creams in the center of the serving plate.

Cover them with the radish slices and some chopped arugula.

Garnish with tomato slices on one side and pieces of celery on the other.

Dress the vegetables with a drizzle of oil and a little vinegar.

Season with salt and pepper.

Serve the caprini bavarian creams as a dessert accompanied by the recommended wines: Collio Pinot Bianco DOC, Pomino Bianco DOC, Greco Di Tufo DOC.