Parmigiano Reggiano mousse with honey and lavender

Wash the lavender flowers thoroughly, dry, and allow to infuse in the honey for about 10 minutes. Meanwhile, grate the Parmigiano Reggiano and melt it in hot milk. Leave to cool. Whip the cream and add the cold milk in a trickle, the ricotta cheese and a pinch of salt while folding the mixture. Fill small single-serving glasses and garnish with the lavender honey.