For the yogurt terrine, first line a terrine mold with plastic wrap.
Soak the gelatine in cold water (according to package instructions) and then squeeze out well. Slightly heat the lemon juice and dissolve the gelatine in it. Stir into the yogurt.
Whip the cream with sugar until stiff and fold in as well. Pour into the prepared terrine mold and cover with plastic wrap.
Place the yogurt terrine in the refrigerator for at least 6 hours.
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