Ricotta with pistachio and raspberries

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.