Honey-Lemon Ricotta Toast with Strawberries

Steps

1. Wash a heavy pot, slotted spoon, colander and thermometer well. Line the colander with a double layer of damp cheesecloth or a clean thin towel and set it over a bowl.
2. Pour the whole milk and heavy cream into the pot and stir in the salt. Heat over medium, stirring often so it doesn't scorch, until steaming and the thermometer reads about 190°F (88°C).
3. Turn off the heat. Drizzle in the lemon juice, stir gently twice, then leave it alone for 10 minutes. White curds will gather and float while the whey turns clear and pale yellow-green; if the whey still looks milky, stir in a little more lemon juice from the same measure only if any is left, or rewarm briefly to 190°F (88°C).
4. Ladle the curds into the lined colander and drain 10 to 15 minutes at room temperature for a soft, spreadable ricotta. For a firmer cheese, cover and drain longer in the fridge at 40°F (4°C) or below.
5. Move the cheese to a bowl and fold in the lemon zest and black pepper. You'll have about 450 g of ricotta, so a serving is about 110 g, roughly 1/2 cup.
6. While the cheese drains, toast the sliced almonds in a dry skillet for 2 to 3 minutes until golden, then toast the bread until crisp.
7. Spread the ricotta over the bread, top with the strawberries and almonds, and drizzle with the honey. Refrigerate any leftover ricotta promptly and use within 3 days; don't age it.