Semifreddo with vanilla and raspberries

Name: semifreddo with vanilla and raspberries
Total time: 30 min
Yield: 8
Ingredients: 1 vanilla bean; 200 milliliters whipped cream; 150 gram fine sugar; 100 gram raspberries freezer; 250 gram ricotta; 100 gram pistachios finely chopped, peeled

Try this Semifreddo with vanilla and raspberries

Ingredients

Kitchen Stuff

baking form for mini muffins, greased

Directions

Cut the vanilla pod open lengthwise and scrape out the marrow on both sides. Add the marrow to the whipped cream and beat with the sugar. Puree or finely crush the raspberries. Beat the ricotta well and pour 1/3 of the cream through it. Fold the rest of the whipped cream and the raspberries through the ricotta until everything is mixed well. Cover the molds with cling film and scoop the mixture into the molds. Sprinkle with a thick layer of pistachios. Cover with cling film and put in the freezer for at least 4 hours.
Put the molds in a layer of hot water for a few seconds. Remove the foil and pour the semifreddo. When you have used a cake mold, slice the semifreddo into slices. Serve immediately.