Puree 225g (8oz) of the strawberries then press through a sieve and reserve for decoration. Puree the remaining strawberries, sieve then mix the purée with the lime rind and honey.
Add the water to a small heatproof bowl, sprinkle the gelatine over the water so that the water absorbs all the powder. Leave to stand for 5 minutes heat the bowl in a small saucepan of simmering water until it is a clear liquid.
Whip the cream until it forms soft swirls. Fold in the yogurt, pureed strawberry and lime mix then the gelatine in a thin trickle. Pour into 8, 120ml (4fl oz) small liqueur glasses or coffee cups. Chill for 3-4 hours or until the mousses have set.
To serve, stir the reserved strawberry purée then pour a little over the top of each mousse. Decorate with tiny strawberries and serve with dainty biscuits, if liked.