Place the cream and milk in a pot and bring to a boil. Take off heat and add in the kosher salt and lemon juice. Stir and let sit for 10 minutes until the milk starts to curdle. Pour into a cheesecloth lined strainer over a large bowl and let strain until room temp. Keep emptying the liquid from the bowl underneath every 30 minutes so that it can properly strain. The longer you strain it, the thicker it gets.
Once the ricotta has strained, place on a plate and spread out evenly. Zest the lemon, drizzle over the honey, olive oil, cracked black pepper and Maldon salt. If you have fennel pollen it would also be amazing here! Enjoy.
