Soak gelatin in cold water. Clean and rinse radishes. Dice radishes and olives very finely. Cut chives into fine rolls. Chop parsley finely. Mix curd cheese, heavy cream cheese and whipped cream. Stir in RAdieschen, olives and kitchen herbs. Season with salt, pepper and a pinch of nutmeg. Melt the squeezed gelatin in a tablespoon of water at low temperature and stir in. Fill curd mixture into a mold, smooth out and set in the refrigerator for three hours. Cut dumplings from the cream cheese mousse with a spoon dipped in water.
Without the addition of gelatin, the recipe is just as suitable as a dip and spread together with dark bread. Also very popular on cold buffets in summer.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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