Glasses of goat log mousse with honey and nougat
Hydrate the gelatin leaves in very cold water.
Heat 100 g of cream together with the goat log cheese and add the drained gelatine leaves. Remove from the heat and leave to cool.
Whip the other 150 g of cream and add to the previous mixture with encircling movements.
Distribute in 4 small glasses and add the honey and shavings of turrón of fine cut almonds.