1. In a saucepan combine the cream, milk, bay leaves, garlic and a pinch of nutmeg, bring to a simmer. Strain before using.
  2. 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.
  3. Pipe the Honey and ricotta mixture into the cannelloni.
  4. In a baking dish line up the cannelloni, pour over the hot cream mixture and top with grated parmesan.
  5. Bake for 30-35 minutes
  6. When the cannelloni is cooked remove and keep warm
  7. 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.
  8. Serve cannelloni topped with the burnt butter and crispy sage leaves.