Method

Start by putting on a pan of water half full on to boil to use as a bain marie.

FOR THE MOUSSE

In a heat proof bowl, crack the egg whites & sugar, whisk to combine.
Place this bowl on top of your pan of simmering water and whisk continuously until your mix is light and fluffy,
pull off the heat and put to one side (keep your pan on, this is needed for your curd) Once cool, fold in your greek yoghurt gently and spoon into your chosen ramekins/glasses and place in the fridge for 3-4 hours

FOR THE LEMON CURD

Place all ingredients, use the zest and the juice of the lemons, into a heatproof bowl and whisk continuously over your Bain Marie until smooth and thickened (be careful not to have the water boiling too hard in the pan otherwise your eggs will scramble)
pass through a sieve into a new bowl
Once done, refrigerate for 3-4hours

FOR THE HONEYCOMB

Firstly, line a high sided tray with parchment paper.

Place honey and sugar in a high sided pan (this is important as it will rise when you add the bi carb) on a low heat and start to make a caramel,
once this becomes a light caramel,
turn off the heat,
add your bi carb and whisk,
tip out into your lined tray being very careful as this will be very hot!!
Allow the honeycomb to cool in the tray at room temperature before smashing into shards.

TO SERVE

Remove the glasses of mousse from the fridge and place a spoonful of lemon curd on top of each, garnish with the honeycomb shards