Combine ricotta, cream cheese and vanilla paste into a food processor and pulse for 30 seconds to a minute until light and fluffy. Place whipped ricotta in a piping bag.

Gently toast the cut side of the croissant under a grill or broiler and let it cool slightly.

Pipe the ricotta onto the croissant halves and place onto serving plates.

Heat butter in a small pot over a stove until melted and bubbling, then let it darken in colour slightly. Add in the honey and let it begin to bubble.

Drizzle the hot bubbling honey over the ricotta and then scatter over lavender and thyme.

Let honey cool for a minute or two, then eat and enjoy.