Burrata, Cherries, Amoretti, Shaved chocolate

To make the balsamic cherries, combine all ingredients in a saucepan and simmer over medium heat. Reduce to low heat for 15-20 minutes, until syrup thickens. Remove from heat and let it cool. Remove star anise and cinnamon stick.

To make the chocolate sponge, preheat oven to 180°C. Grease and line a baking tin. Mix dry ingredients. In a separate bowl, whisk the eggs, egg yolk, and caster sugar over a Bain Marie until light and fluffy. Fold the flour and cocoa powder mixture into the egg mixture. Fold in the melted butter until combined. Pour the batter into the prepared baking tin and bake for about 15 minutes. Allow the sponge to cool before cutting into portions.

Cut a disc of sponge cake and place on the plate, adding Galbani burrata on top. Arrange balsamic cherries around the burrata and sprinkle crumbled Amoretti biscuits.

Using a syringe, inject some reduced balsamic cherry syrup into the burrata. Add shaved chocolate on top.