Wild Berry and Yoghurt Panna Cotta

Preparation

1. Line a terrine mould with cling film.
2. For the wild berry cream: blend the unchilled QimiQ Classic with the wild berries and sugar until smooth using an immersion blender. Fill into the prepared terrine mould.
3. For the yoghurt cream: whisk the unchilled QimiQ Classic smooth. Add the yoghurt, sugar and lemon juice and mix well. Spread the yoghurt cream evenly onto the wild berry cream.
4. Allow to chill for approx. 4 hours.
5. Remove from the mould before serving. Decorate as desired and serve with fresh wild berries.