FRIJE

Instructions

• 1.   Blend 150g of raspberries and lemon juice with an immersion blender, then strain the coulis through a sieve to remove the raspberry seeds.
• 2.   Separate the egg whites from the yolks. Beat the yolks with the sugar until the mixture whitens, then add the ricotta and raspberry coulis. Beat the egg whites until stiff peaks form, then fold them into the yolk mixture.
• 3.   Whip the cold 35% fat heavy cream until it forms stiff peaks, then add it to the previous mixture. Add 100g of chopped pistachios and 200g of raspberries.
• 4.   Line a loaf pan with parchment paper, arrange 200g of raspberries in the bottom, pour in the cream mixture, and let it set in the freezer for 6 hours. When ready to serve, unmold the semifreddo, then decorate with the remaining raspberries and pistachios.

Nutritional information *