Beat the cream in a bowl until semi-whipped and refrigerate until using. Separately, hydrate the gelatin leaves in plenty of cold water.
Beat the egg white to stiff peaks and set aside.
In another bowl, beat the cream cheese and Roquefort cheese until obtaining a smooth and creamy mixture, add natural yogurt and mix well.
Strain the gelatin leaves and melt for 30 seconds in the microwave or in a bain-marie, then add to the cheese mixture while beating. Add the beaten egg white and then the semi-whipped cream.
Finally, add rough bindweed fruit and mix everything.
Put the mousse in a mold with film wrap and refrigerate for 4 to 5 hours or until set. Serve cold, with crunchy cookies, and decorated with fresh rough bindweed fruit.