As I mentioned in another thread, I made crepes over the weekend with strawberries and a cream mixture made from whipping cream and drained yogurt.
Here's the discovery: the extra amount of the cream mixture that I made and threw in the fridge after the event is just fine today. In fact we finished it with some leftover crepes and berries.
I had kind of expected it to be all separated and icky the way whipped cream gets. But it wasn't. I think it was just as good and nice and creamy.
So it's nice to know this can be done ahead and that leftovers are fully usable.
I adapted this from one in The Last Course by Claudia Fleming.
Here's how I did it: Line a sieve with cheesecloth. Drain a bunch of plain yogurt for 30 minutes. (I drained about 1.5 cups.) Measure out 1 cup of the drained yogurt into a bowl and whisk to make smooth.
Whip 1 cup whipping cream. Whisk in 3/4 cup confectioners sugar and 1/2 tsp or so rosewater. Whisk 1/3 of the cream into the yogurt. Then whisk in the remaining cream mixture into the yogurt in two additions. Chill.
(Fleming uses goat yogurt. I just used plain cow yogurt but will probably try the goat yogurt at some point. She also adds a gelatin mixture to this stuff and then makes it into a mousse. But I thought it worked very well just as a cream filling that was less sweet with a little tang. Really very nice.)