How to make
Grate or grind the cheeses in a blender. Transfer them into a small pot or saucepan and pour the cream and freshly ground black pepper (coarsely ground, if possible).
Place on the heat and stir at a low temperature, until a very smooth and delicate cream is obtained (the cheeses must melt perfectly). It will look quite runny to you, but it will harden as it cools.
Distribute into small glasses (eg shot glasses or elegant ones) without filling them to the top. Allow the mixture to cool and harden slightly.
Meanwhile, blanch the cherry tomatoes in boiling water. If they are very small, split them with a knife in advance and if they are larger, cut them in half.
After blanching them for about two minutes to soften, remove them with a slotted spoon and leave them to cool. If desired, you can peel them.
Put a spoonful of the olive paste in each mini cup, stick a blanched cherry tomato on top and drizzle with good olive oil.
Serve the mousse, when once it sets well. I put them in front of each guest as a start to a festive dinner.
The parmesan cream with cherry tomatoes and olive paste is ready.
