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Combine the milk, cream and salt in a heavy-based saucepan and heat until it reaches 95°C, stirring occasionally to prevent it catching on the bottom of the pan.
Once at 95 °C, add the lemon juice and stir gently to incorporate. Heat to 95–97 °C (just under boiling) then turn off the heat. Allow it to stand for 10 minutes while curds form.
Spoon the curds into a fine sieve (or a ricotta mould if you have one) set over a container to catch the whey. Leave to drain and cool completely.
Once fully cooled, adjust the consistency of the ricotta with the collected whey, if needed, to create a light consistency. Adjust the seasoning with salt, to taste, if needed. Retain the leftover whey for other dishes.
Whip the ricotta in a food processor until very smooth then place into a piping bag and cut the tip at a very sharp angle.
To serve, pipe onto a plate and finish with a sprinkle of salt and black pepper, the dried chilli, fennel pollen and a generous drizzle of olive oil. At Manteca, the ricotta is served with rosemary focaccia and a selection of antipasti. Any leftover ricotta can be used to make a pasta filling.