200 g crumbled gorgonzola
300 g cream cheese, like taleggio, diced
100 g diced robiola cheese
100 g soft butter
Halved walnuts for garnish
Raw carrot to accompany
Put the three cheeses and butter into a food processor and mash until they form a smooth, homogenous cream.
Line a pie pan with plastic wrap. Add the preparation, smooth the surface and cover with more film. Refrigerate mousse for 3 hours.
Remove from mold and place on a platter. Garnish with nuts in a circle. Serve accompanied by carrot.