In a nonreactive, combine milk, cream and salted water over low heat and heat slowly until it boils. Add the lemon juice and stir with a wooden spoon until the mixture curdles; this will happen immediately. Remove from the heat and let the curds rest for a minute or two.

Using a slotted spoon or wire skimmer, skim the curds from the whey and place them in a colander lined with cheesecloth. Discard the whey. Allow the curds to drain and cool for 15 minutes. You should have about ¼ pound of ricotta cheese. Meanwhile, preheat the oven to 350 degrees.

Rub the butter on the sides and bottom of a 1-quart ovenproof glass bowl, and sprinkle the sage and nutmeg evenly on the sides and bottom. Spoon one-third of the ricotta cheese into the prepared bowl. Sprinkle evenly with 2 tablespoons of the Parmesan cheese and 1/8 teaspoon of pepper. Repeat twice to create 3 ricotta-cheese layers in all, ending with Parmesan and pepper.

Cover the dish with aluminum foil. Bake the cheese until set, about 10 minutes. Remove from the oven and let cool for 5 minutes. Run a spatula along the inside of the bowl to release the cheese from the bowl sides. Invert on top of the bowl a round plate larger than the top of the bowl. Holding the plate and the bowl, invert them together. The cheese should release onto the plate. Lift off the bowl.

In a small bowl, stir together the lemon zest and parsley. Sprinkle ¾ of the mixture over the cheese. Drizzle a little olive oil on top and finish by sprinkling with black pepper. Accompany cheese with the bread. Pass the remaining parsley-lemon mixture at the table.