Ricotta with pistachio and raspberries

Name: ricotta with pistachio and raspberries
Total time: 25 min
Yield: 4
Ingredients: 8 almond cantuccini; 8 macaroon; 30 gram butter; 250 gram ricotta; 1 bag vanilla sugar; 125 milliliters Greek yoghurt; 1 tablespoon honey; 2 leaf gelatin; 150 gram raspberry; 1 tablespoon sugar; 25 gram pistachios

Ingredients

8 almond cantuccini
8 macaroon
30 gram butter
250 gram ricotta
1 bag vanilla sugar
125 milliliters Greek yoghurt

1 tablespoon honey
2 leaf gelatin
150 gram raspberry
1 tablespoon sugar
25 gram pistachios

Directions

Mix the cookie crumbs with the butter.
Divide the cake mixture over 4 glasses and press slightly with the back of a damp spoon.
Mix the ricotta with the vanilla sugar, yogurt and honey. Divide this mixture over the slides.
Soak the gelatin in cold water.
Keep some raspberries separate to garnish.
Heat the rest of the raspberries with the sugar and 1 tablespoon of water.
Squeeze the gelatine and stir it through the warm raspberries. Let cool slightly.
Roast the pistachios and set them aside.
Spread the raspberry mixture over the ricotta and let the desserts stiffen in the refrigerator for at least 1 hour.
Garnish before serving with the remaining raspberries and pistachios.