To prepare the snowflakes, first dissolve the yeast in the milk at room temperature. Then in the bowl of a planetary mixer equipped with a hook add the two flours, the milk in which you dissolved the yeast, sugar and the seeds that you have taken from half a vanilla pod. Work everything at medium speed for a couple of minutes, until the mixture is smooth. When the dough sticks well to the hook, add the soft butter, one piece at a time.
Run the machine again. When it is well absorbed, add the salt and continue to work until the dough is well strung, for about 5 minutes.
Then transfer the dough onto a lightly floured surface and pirlat it with your hands, so as to give it a spherical shape. Transfer to a bowl, cover with cling film and let it rise for about 1 hour and a half, at room temperature (about 25-26 degrees C). After this time the dough will not double in volume but will grow a little. Transfer it to the work surface and take parts from which you will obtain pieces of 30 g. Once you will finish the dough, you will have got 28 pieces.
Shape each portion of the dough by placing it on the work surface in order to obtain a precise sphere. Gradually transfer the balls to a baking tray lined with parchment paper, spacing them well between them because they will grow a little further. Cover with cling film and let rise for another 1 hour and a half, always at room temperature.
Meanwhile, prepare the ricotta cream. Pour the liquid cream into a bowl and whip it with the electric whisk until it is firm, then place it in the refrigerator. In another bowl, work the ricotta with a spatula (or a whisk) to soften it, then add the icing sugar and the grated zestes of a lemon and continue to work until it is smooth and homogeneous.
Now add the ricotta to the whipped cream that you left in the refrigerator and gently incorporate it with the spatula, making movements from the bottom upwards. When the ricotta cream is ready, cover the bowl with plastic wrap and keep it in the refrigerator.