Soak the gelatin in cold water.
Mix the yolks with powdered sugar until creamy. Add ricotta, orange and lemon zest, lemon juice and 2 tablespoons of honey. Mix well. Dissolve gelatin while dripping wet in a small saucepan over low heat and stir into the ricotta cream. Fill heart ramekins and refrigerate for about 3 hours until cold.
Rinse the raspberries, pat dry, (set some aside for garnish), mix with powdered sugar and sherry, bring to a boil and simmer for a few minutes, then strain through a sieve and let cool.
To serve, turn over the ricotta cream on a plate, serve with the raspberry sauce and garnish with mint leaves and raspberries.