200 ml Whipping Cream
200 g Cream Cheese (any brands would do, best is Philadelphia)
100 ml Fresh Milk (Full Cream or Whole Milk)
1 tsp Salt (sea salt)
100 g Sugar
In a clean mixing bowl, mash cream cheese into smaller pieces.
Add sugar and salt into cream cheese and beat until sugar dissolves.
Slowly introduce milk into cheese batter and continue whisking.
Whisk until cheese batter is foamy and set aside.
With a separated mixing bowl, whisk whipping cream.
Whisk whipping cream until medium peak consistency.
Mix medium peak cream into cheese batter and whisk.
Whisk until foamy then keep in the refrigerator.
Serve with any beverage of your preference and scoop the cheese batter on top of the beverage.
Keep cheese foam chilled whenever not in use. It can last for about 3 - 5 days in the refrigerator.
Thoroughly whisk the cheese batter when you are about to use it, this would incorporate the split water and fats together to keep the cheese foam stay afloat.