We'd love to take credit for the light-as-a-cloud amazingness that is yogurt mousse. But direct all applause; snaps and kisses toward the folks at Honey & Co. (read more about it in our London guide). Our version riffs on theirs but the general sentiment is the same: At its core it's yogurt; so you can eat it for breakfast; lunch; dinner; dessert or standing in front of your fridge at 2 a.m. It's an entertainer's dream (it whips up immediately and sets in less than an hour); and will earn you boundless affection and praise (even if it's you giving yourself praise -- which we fully support).A few notes: In order to do this mousse justice; you've gotta start with good; thick yogurt. Our go-to is Aris; a thick sheep's milk variety available around California. As long as you get your hands on a yogurt that has some heft (and tang!); you're golden. (If you can't find thick; Greek-style yogurt; strain your yogurt in a fine-mesh strainer for a few hours to thicken things up.) Also important? Good eggs. Keep in mind you're eating the whites raw -- you want them to come from a happy place!Feel free to use this mousse as a foundation for zests; spices and compotes. If you don't play around (and sometimes mess up); you'll never know what delicious concoction you might create.

First; separate your eggs. Add the whites to the bowl of a stand mixer or a big mixing bowl (if you have a handheld mixer). Save the yolks for another use (aioli; namely). Beat the whites until light; fluffy and semi-firm.Pour the honey into a small saucepan set over medium heat. When it bubbles; turn your mixer back on and stream the honey very slowly into the egg whites; beating all the while; until a stiff meringue forms. It should be glossy and form stiff peaks.In a medium bowl; mix the yogurt; orange or lemon zest and seeds from the vanilla pod. Stir through a spoonful of meringue to loosen the yogurt a bit. Then gently fold the rest of the meringue into the yogurt in a few batches (we use a silicone spatula); making sure everything is incorporated; being very careful not to deflate it. The mousse should be light; fluffy and hold together well. Spoon it into your serving vessel of choice (ramekins and teacups are nice); then chill in the fridge for at least an hour (preferably more if you want it nice and cold -- but it will separate a bit; the longer it sits; so you may need to give it a gentle stir before serving).We serve it with whatever fruit is in season -- roasted berries or stone fruit in summer; fresh citrus segments in winter -- and any toasted nuts and seeds we have lying around. It's lovely with hibiscus-infused honey drizzled on top; and a sprinkle of mint. You seriously can't go wrong with this one.