Directions: Lightly brush a 2 cup capacity ring or a decorative mould with oil. Place strawberries, yoghurt and honey in food processor bowl. Using pulse action, press button for 30 seconds, or until smooth.
Combine gelatine with water in a small bowl. Stand bowl in boiling water: stir, until dissolved, add to yoghurt mixture. Process further 5 seconds until combined. Pour into prepared tin and refrigerate for 2 hours, or until set.
To make meringues: preheat oven to slow 150 degrees C. Brush an oven tray with oil, line with baking paper. Place egg white in a small dry mixing bowl. Using electric beater, beat until soft peaks form. Add sugar gradually, beating until mixture is thick and glossy and all the sugar is dissolved. Spoon mixture into a piping bag fitted with a large fluted nozzle; pipe 18 small round meringues onto prepared tray. Bake for 30 minutes, until pale and crisp. Turn oven off. Cool meringues completely on tray in oven, with the door slightly ajar.
To serve, invert mousse carefully onto serving platter. Surround with some of the meringues and extra strawberries.