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In a saucepan combine the cream, milk, bay leaves, garlic and a pinch of nutmeg, bring to a simmer. Strain before using.
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Combine the ricotta, thyme, honey, a pinch of salt, pinch of pepper and lemon zest in a mixing bowl. Mix together well and place into a piping bag.
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Pipe the Honey and ricotta mixture into the cannelloni.
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In a baking dish line up the cannelloni, pour over the hot cream mixture and top with grated parmesan.
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Bake for 30-35 minutes
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When the cannelloni is cooked remove and keep warm
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In a small sauce pan on a high heat add the butter and cook until it turns light brown, add sage and once its stopped bubbling add the juice of half a lemon then remove from the heat.
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Serve cannelloni topped with the burnt butter and crispy sage leaves.
