Wild Berry and Yoghurt Panna Cotta

Preparation

1. Line a terrine mold 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 mold.
3. For the yogurt cream: whisk the unchilled QimiQ Classic smooth. Add the yogurt, sugar and lemon juice and mix well. Spread the yogurt cream evenly onto the wild berry cream.
4. Allow to chill for approx. 4 hours.
5. Remove from the mold before serving. Decorate as desired and serve with fresh wild berries.