Whipped Greek Yogurt Cremeux

• 4 silver gelatin sheets
• 175 g sugar
• 500 g heavy cre

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

In a saucepot, bring sugar and heavy cream to a light simmer. Add gelatin and stir to dissolve. Whisk in yogurt until smooth and refrigerate overnight before whipping in the bowl of a stand mixer fitted with a whisk attachment until fluffy.