Ricotta cream with apples and cinnamon

A delicate, tasty spoon dessert. I used apples, though the method suits other fruit. The original describes home vacuum cooking as keeping fruit firm and preventing browning.
INGREDIENTS FOR 4 MEDIUM OR 6 SMALL GLASSES
CREAM
250 G RICOTTA
100 G WHIPPING CREAM
100 G ICING SUGAR
1 TABLESPOON LIQUID HONEY
1 TEASPOON CINNAMON
I drain ricotta in a sieve until firm, then mix with icing sugar in a bowl.I add honey.I whisk electrically. I whip well-chilled cream. I gently fold cream into ricotta.I cover and refrigerate.MICROWAVE APPLE COMPOTE
350 G DICED APPLES
100 G SUGAR
15 G CORNFLOUR
30 G WATER
20 G ORANGE JUICE
10 G LEMON JUICE
CINNAMON TO DUST
I peel and finely dice apples and mix sugar and cornflour without lumps in a bowl.I add apples and squeezed lemon.I add water and orange juice.I mix, seal bowl with two layers cling film and microwave at full power for 5 minutes. The original says the film puffs to form a vacuum.I cool covered so apples keep their colour. I put a spoonful of apples in each glass. I pipe ricotta cream and cover with apples.I alternate more apples and ricotta.I finish with cinnamon. I refrigerate about an hour before eating. Crumbled amaretti on top add flavour.