Cream-Cheese Mousse

For preparing cream-cheese mousse, leave the cream cheese to drain overnight, removing the whey at regular intervals.

Blend the very cold cream cheese with the honey. Keep it aside.

Whisk the cold cream with 30 grams of ice-cold water until fluffy.

Mix together the cream cheese and cream. Chill it.

Cream-cheese mousse is ready. Serve chilled garnished with almonds, hazelnuts, almonds, etc.