Nicole's Yogurt Cream
Nicole Plue, pastry chef at New York City's Guastavino, uses this rich cream sauce to top her Rhubarb-Strawberry Pavlova.
- 1 cup heavy cream
- 1 cup plain yogurt, preferably Labne
- 1 tablespoon sugar
In the bowl of a heavy-duty mixer fitted with the whisk attachment, combine cream, yogurt, and sugar. Beat on medium-high speed until stiff.