The yogurt in this recipe adds a welcome touch of acidity to counter the richness of classic whipped cream. It is an ideal accompaniment for fruit-based desserts such as Blackberry and Raspberry Galette and Roasted Plums with Vanilla, Star Anise, and Orange Zest, or as the filling for Soft Individual Meringue Nests.
MAKES 1-3/4 CUPS (435 ML)
EQUIPMENT: A heavy-duty mixer with a whisk attachment, or an electric whisk.
1/2 cup (125 ml) heavy cream, well chilled
1 cup (250 ml) plain Greek-style whole-milk yogurt
4 teaspoons pourable honey
1. In the bowl of the mixer, whisk the cream at the highest speed until stiff, about 2 minutes.
2. Place the yogurt in a medium bowl. Add the honey and whisk to combine. Add 1 tablespoon of the whipped cream and whisk to lighten the mixture. Place the remaining whipped cream on top of the yogurt mixture, and with a spatula, gently fold the whipped cream into the yogurt until just incorporated (see folding technique). Serve immediately.