Combine the sun-dried tomatoes, basil, parmesan, peppercorns, bay leaves, and milk in a heavy-bottomed saucepan. Place the pot over medium-high heat and bring to a boil. Remove the pot from the heat and place a lid on the pot. Set aside to infuse for at least 15 minutes and up to 2 hours.
After infusing, pour the mixture through a fine mesh strainer and reserve the milk, discarding the solids.
Basil Parmesan Panna Cotta with Cherries and Tomato
Soak the gelatin sheets in cold water and set aside while the milk heats.
Warm the milk in a small saucepan over medium heat. When the milk begins to steam, remove from the heat and stir in the honey and sugar. Add more sugar to taste if desired.
Remove the gelatin sheets from the water and squeeze out any excess water. Stir the gelatin sheets into the warmed milk and whisk to dissolve.
Pour about 1/2 cup of the milk mixture into each of 4 shallow bowls or ramekins and refrigerate to set (approximately 2 hours). Once set, the panna cotta may be covered and reserved in the refrigerator up to 5 days.
In a separate bowl, combine the cherries, cherry tomatoes, orange zest, fine sea salt, and cinnamon. Gently mix to combine. Set aside and allow the flavors to develop at least 15 minutes and up to overnight.
To serve, remove the panna cotta from the refrigerator 10 to 20 minutes before serving. Spoon some of the cherry mixture over the panna cotta and garnish with basil or mint leaves and toasted almonds.