• Whipping the cream WITHOUT the butterfly whisk:
• Rinse the mixing bowl thoroughly with cold water or place it in the fridge for 10 minutes.
• 500 g Heavy whipping cream
  Pour the cold heavy cream (straight from the fridge) into the mixing bowl and whip for about 40 sec. / speed 10 (depending on how cold your cream is—mine took about 35 seconds). Be sure to watch closely through the lid opening as the cream thickens. At a certain point, the blades will start spinning freely and you'll hear a distinct sound change. If needed, pause briefly to check the texture. Transfer the whipped cream to a separate bowl.
• 1 kg Greek yogurt, 100 g Sugar, Juice of 1⁄2 lemon, 1 tsp Vanilla extract
  For the yogurt mixture, add the Greek yogurt, sugar, lemon juice, and vanilla extract to the mixing bowl (no need to rinse it) and mix for 1 min. / speed 4 until smooth.
• Next, transfer the yogurt mixture to the bowl with the whipped cream and gently fold everything together using a rubber spatula.
• Line a fine-mesh strainer or colander with a slightly damp, clean kitchen towel and set it over a deep bowl.
• Pour the yogurt mixture into the lined strainer and place the entire setup in the fridge for at least 10 hours (or overnight).
• Note: As the yogurt mixture chills, it releases liquid whey. The strainer allows this excess liquid to drain off so the yogurt bomb sets up firm while staying amazingly creamy.

To serve:

• 600 g Frozen berries of choice, 100 g Sugar
  For the fruit sauce, add the frozen berries and sugar to the mixing bowl and blend for 10 sec. / speed 10 to chop. Then warm for 6 min. / 40 °C / speed 1.
• Fresh berries of choice, Fresh mint leaves
  Invert the chilled yogurt bomb onto a serving platter, gently peel off the kitchen towel, and decorate with the warm berry sauce, your favorite fresh berries, and fresh mint leaves.
• Enjoy!