I was making a cold dessert soup with melon, yogurt, and citrus. But to make it a bit more rich, I added a bit of heavy cream at the end. Obviously, it curdled. Is there anything I can do about this to prevent the minor curdling? Is there a specific ratio I need to consider? Is there an order to add it?
In total, I used the juice from 1 lime and 1/2 a lemon and about 2 tbsp cream. Any suggestions??