Place the gelatin leaves in cold water for about 5 minutes.
Cut off and remove the edges of the chèvre cheese. Then melt it with the cream in a saucepan.
Lift up the gelatin leaves and squeeze the water out of them. Add the gelatin leaves to the cheese mixture and stir (NOTE! the cheese mixture must not be warm - only slightly lukewarm - otherwise, the binding effect of the gelatine will disappear).
Add some salt and pepper to taste. Pour evenly into small glasses and place in the fridge for a about an hour before serving.