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1
Combine the yogurt, creme fraiche, and honey in a stainless steel bowl and whisk until the ingredients come together.
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2
Set aside at room temperature.
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3
Bloom the gelatin: In a small bowl sprinkle the gelatin over 2 1/2 tablespoons of water.
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4
Set it aside.
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5
Allow the mixture to sit for 10 minutes. (The gelatin will soak up all the water and expand into a gummy paste.).
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6
Cook the egg white custard: In a small heavy saucepan, combine the milk, cream, and 1/2 cup of the sugar; bring this mixture to a simmer.
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7
Meanwhile, whisk together the egg whites and the remaining sugar.
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8
Remove the hot milk mixture and, with a ladle, add a little bit to the egg whites, whisking constantly.
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9
Slowly add the egg white mixture into the hot milk/cream, stirring constantly.
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10
Cook this mixture over medium heat, continuously stirring and scraping the bottom of the pot with a rubber spatula or wooden spoon.
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11
The custard is done when it thickens enough to coat the wooden spoon.
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12
Remove the custard from the heat and stir in the bloomed.
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13
gelatin.
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14
Slowly whisk the custard for one minute, dissolving anysmall clumps of gelatin.
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15
Pour the custard through a mesh strainer and chill it over ice until it comes to room temperature.
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16
Once the custard has cooled off, using a whisk, combine the yogurt-creme fraiche mixture with the custard.
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17
Whisk gently but briskly until the ingredients are homogeneous and smooth.
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18
Pour the custard into 12 3- or 5-ounce ramekins and tap them on the counter so that the custard settles and flattens on top.
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19
Refrigerate custards for at least two hours or up to two days before serving.
