Stir the mascarpone with the gorgonzola. Chop kitchen herbs and fold in. Season with cayenne pepper and nutmeg. Whip the cream until stiff and fold in. Leave mousse to cool for 2 hours.
Cut tomatoes into slices. Cut cream cheese mousse into egg shapes with a tablespoon and arrange on plates in portions with tomato slices and basil. Crumble bread slice. Sprinkle mousse with chive rolls and bread crumbs.
from the Bochum public utility company
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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