We hydrate the gelatins in ice water.
Separate the yolks from the whites and reserve the latter for whipping at the last moment with 40 g of sugar.
On the other hand, heat half of the cream with the other half of the sugar (40 g) and the honey. When lukewarm, add the gelatins and stir until completely melted.
In a bowl, put the Quescrem cream cheese, add the hot cream and blend with a mixer. Add the egg yolks and the other half of the cold cream.
With the aid of a stick blender, beat the egg whites with the sugar until stiff peaks form.
Carefully mix the egg whites and the cheese base in 3 batches with the help of a tongue.
Preheat the oven to 165ºC in a pan with water. In a 22cm mold, grease with a grease spray (alternative is to grease with butter) and pour the mixture carefully.
Finally, bake in a bain-marie for 35 minutes. After this time, remove from the oven and allow to cool.