Vanilla Semifreddo with Raspberry Sauce

Put the ricotta, mascarpone, honey, salt and vanilla bean seeds in a food processor or blender and puree until smooth.

Whip the cream in a stand mixer with the whip attachment or handheld mixer until stiff peaks form.

Fold the ricotta mixture into the whipped cream in 3 additions until well blended.

Spoon into the prepared loaf pan and smooth the top. Fold the plastic over to cover. Freeze until set, at least 6 hours.

To make the raspberry sauce, sprinkle the sugar over the raspberries, stir and let it sit for 15 minutes. Puree in a small food processor. For a smoother sauce, pour through a mesh strainer to remove the seeds.

To serve, take the semifreddo out of the freezer and pull back the plastic wrap. Let it sit until it's softens enough that you can lift it out of the pan (15 minutes or so, depending on the room temperature). Invert the loaf onto a board and slice with a sharp knife. Serve with raspberry sauce and fresh fruit.