Make the ricotta

• Heat the whole milk with the salt in a saucepan until steaming but not boiling.
• Stir in the lemon juice, remove from the heat and let stand until the curds separate from the whey.
• Drain through a colander lined with a clean cloth and let the ricotta cool completely in the fridge.

Whip the ricotta

• Transfer the cold ricotta to a food processor.
• Whip until very fluffy, creamy and cheesecake-like.

Poach the peaches

• Bring the maple syrup, water, vanilla and cinnamon stick to a gentle simmer in a saucepan.
• Add the peach halves and poach until the skin slips off easily and the flesh is silky.
• Lift the peaches out and keep the poaching syrup.

Make the cinnamon tuile

• Whisk the melted butter with the sugar, egg white, flour and ground cinnamon into a smooth batter.
• Spread thin rounds of batter on a baking tray and bake at 180 °C until golden and crisp.
• Let the tuiles cool until crunchy.

Assemble the dessert

• Spoon a bed of whipped ricotta into bowls.
• Top with the poached peaches and a drizzle of poaching syrup.
• Finish with a crunchy cinnamon tuile.