3. Put remaining cream into a large bowl and whisk to stiff peaks. Fold cream gently into yogurt mixture. (Use a whisk to gently finish combining ingredients, if necessary.) Divide mixture evenly between six 3"-wide ramekins (ramekins should be at least 1 1⁄2" tall). Transfer ramekins to a sheet pan, cover with plastic wrap, and refrigerate until completely set, 8 hours or overnight.