Place the cream, honey, and split vanilla bean into a small saucepan
and heat over low-medium heat until the honey dissolves.
Remove before the mixture boils.
As the cream is heating, soften the gelatin in a little cold water
(enough to cover it).
Add the softened gelatin to the cream mixture, mix, and set aside
to cool lightly. When the mixture is tepid, add the yogurt.
Beat the egg whites to a stiff meringue. Fold into the cream and
yogurt mixture. Transfer to a large serving bowl, or to individual bowls, cover with plastic wrap, and refrigerate for several hours to set.
Serve with fresh fruit and, if possible, a wedge of honeycomb.
For 6-8 servings