Place the milk, cream, salt, and lemon juice in a pot, and heat over a medium flame until it starts steaming and becomes curdled. (You’ll see the yellowish whey underneath the cheese curds if you ease the curds aside.) Take the pot off the heat, and strain out the curds into a cheesecloth-lined sieve. Leave it for 1 hour to let the whey drip out, and refrigerate the resulting ricotta.

In a bowl, toss the grapes with the olive oil, salt and black pepper. (You could slice each grape in half before seasoning them, which helps them roast faster. But if you like olive-looking grapes like I do, leave them whole.) Spread the seasoned grapes onto a baking tray, place the rosemary sprigs on top of the grapes, and roasted in a 170°C oven for 20-30 minutes.

Toast the sourdough in a toaster, or fry it with butter in a pan a la the Chef movie. Then, spread a generous amount of ricotta on the bread, followed by the roasted grapes and mango cubes. Finally, top it with sea salt, and serve.