Preheat the oven to its highest grill setting.

Line a baking dish with fresh fig leaves.

Make a small cross cut on top of each fig and tuck in a little lemon thyme.

Arrange the figs over the leaves, drizzle generously with honey, add dried chili and a little olive oil.

Place the figs on an upper rack, close but not directly under the grill, and cook for 8-10 minutes, until charred and caramelised but still holding their shape.

Let the figs cool.

Blend the burrata, mascarpone, heavy cream, sugar and fine salt until completely smooth.

Chill for a few hours until very cold, then whip until light, smooth and cloud-like, stopping before it starts becoming grainy.

Spoon a big cloud of whipped burrata onto the plate, add the figs and spoon plenty of their roasting juices over everything.

Finish with fresh lemon thyme and fig leaf oil, or extra virgin olive oil.