Whisking constantly, gradually
add warmed cream mixture to butter mixture and cook until sauce starts to thicken, about 3 minutes.
In a bowl, combine the kefir and labneh, then add
the warm cream mixture to the bowl and combine until fully incorporated.
Slowly pour
the warm cream mixture into the egg yolks, whisking constantly until half the cream mixture has been added.
When the sugar mixture is ready, remove from the heat and carefully add
the warm cream mixture, then the butter.
With the machine on low, pour in a little of
the warm cream mixture, and let it get incorporated.
Remove from the heat and immediately stir in
the warm cream mixture to form a smooth toffee sauce.
4 Slowly stir in
the warm cream mixture until blended.