Burrata, French Toast, Caramel sauce, Strawberries, Toasted Hazelnut

For the macerated strawberries, combine the quartered strawberries and sugar in a bowl. Toss to coat and let sit for at least 30 minutes until they release their juice.

To make French toast, whisk together the egg, milk, and cinnamon in a bowl. Dip the slice of stale/ toasted brioche into the egg mixture, ensuring it is fully soaked. Heat a pan over medium heat and cook the soaked brioche until golden brown. Once cooked, drizzle with honey.

Toast the hazelnuts in a dry pan over medium heat until golden brown. Allow to cool, then roughly chop.

Place the French toast on a serving plate, and place Galbani burrata on top. Arrange the strawberries around the French toast and the burrata. Sprinkle the toasted hazelnuts over the dish.

Use a syringe to inject the burrata with the caramel sauce. Drizzle remaining caramel sauce over the burrata and French toast. Garnish with mint.