Drain the Ricotta:

1. Place ricotta in a fine-mesh strainer lined with cheesecloth.
2. Let drain for 1 hour in the refrigerator to remove excess moisture.

Prepare the Base:

1. In a stand mixer fitted with the paddle attachment, beat the drained ricotta cheese until smooth.
2. Gradually add heavy cream while mixing on medium speed.
3. Add honey, vanilla extract, and orange blossom water.
4. Mix until well combined and creamy.
5. Fold in orange zest and salt.

Chill and Set:

1. Transfer mixture to a serving bowl or individual dessert glasses.
2. Refrigerate for at least 1 hour to set.

Serve and Garnish:

1. Before serving, sprinkle with chopped pistachios.
2. Drizzle with additional honey.
3. Add fresh berries and edible flowers if desired.