The closing days of 2011 were spent as they should be: spending time with my sister visiting from Holland, lazing in our favorite cafes and finding glorious new ones, and recharging in the summer sun, ice cream in tow.

Not to be outdone, 2012 is off to an impulsive and exciting start. Under the spell of a very buttery croissant at our local brasserie, the Australian Man and I bumped up our wedding date… by a full calendar year! We’ve always loved an adventure, so June, here we come.

In the spirit of all things white, fresh and fun, I bring you a new favorite of ours: Labneh mousse. Fluffy yogurt swirled with vanilla bean, honey and whipped cream, crowned with tart pomegranate jewels. It’s at once Eastern and Western, familiar but new, and a joy to savor.

Labneh can be purchased at any Middle Eastern or Mediterranean market. If it’s not available, you can very simply strain it at home using any plain yogurt (what I do), or buy your favorite brand of thick Greek-style yogurt. A drop of gelatine left to set overnight gives it a delightfully airy texture.

It takes only 10 minutes to prepare and is best if left overnight. Perfect for a fancy, fuss-free start to the year’s entertaining.