I recently had a cannoli made with sheep's milk ricotta, it was really good. So I decided to use it in this recipe. Standard milk ricotta works well too. Also feel free to substitute walnuts for other toppings: strawberries, cherries, shaved chocolate, pistachios ... —Flirty Foodie
Using an electric hand mixer, whip cream in a medium bowl until it forms firm peaks.
In a separate bowl whip together ricotta, 3 tbsp honey and lemon zest until smooth. Carefully fold whipped cream into ricotta mixture. Cover and refrigerate for 30 minutes to an 1 hour.
Gather two serving bowl/cups. Spoon a layer of whipped ricotta into each bowl. Followed by a layer of honey, approx. 1 tbsp honey per dish. Top with remaining whipped ricotta. Garnish with chopped walnuts. Serve and Enjoy