For the blackberry-lime terrine, puree blackberries with powdered sugar, pass through a sieve. Bring the milk to a boil, pour in the semolina and simmer on low heat for about 1 minute, stirring until thick.
Separate the eggs. Stir the yolks into the semolina. Allow to cool. Rinse the limes under hot water. Peel lime thinly and cut into narrow strips. Squeeze juice, simmer with 1 tablespoon water, vanilla sugar and lime strips for 5 minutes on low heat.
Soak the gelatine. Stir yogurt with 60 g sugar and mascarpone. Dissolve gelatine dripping wet in hot lime stock. Mix with yogurt cream. Whip cooled semolina and add by tablespoonfuls. Chill.
When cream begins to gel, whip egg whites with 2 tablespoons sugar until stiff, stir in. Line a small loaf pan (3/4 quart) with plastic wrap.
Pour in layers of cream and blackberry puree, spiralizing with a fork. Allow to set in the refrigerator for 3 hours. Marinate berries for the leaf salad with powdered sugar, lemon juice and raspberry brandy.
Turn out the blackberry-lime terrine, remove the foil, divide into slices and arrange with berry salad.