RED BERRIES BRIOCHE

Mix the water and the fresh yeast directly in the mixer bowl.
Add DOLCE FORNO MAESTRO, eggs, salt and sugar.
Knead for 12-15 minutes until the dough is soft and smooth.
Incorporate the soft butter and the zests and knead until complete incorporation.
The temperature of the dough at the end of the kneading must be between 22/24°C.
Place the brioche dough into a recipient covered with plastic wrap and let proofing at room temperature for about 1 hour. The volume has to double.
Place the dough in the fridge for 1 hour (or for a night, if necessary).
Cut out the dough in 120gr pieces, roll them out and place in the buttered mold (pudding shaped).
Allow to proof at temperature between 28-29°C with relative humidity of 80% for 2 hours.
After proofing, egg wash the surface and bake at 160°C for about 15-18 minutes.

Hydrate the jelly with water.
Bring the strawberry purèe to a boil and pour the mixture (while still warm) on the melted white chocolate to obtain a good emulsion.
Add the melted gelatine and mix with a dip mixer. Add the liquid cream.
Refrigerate for at least 8 hours to let it crystallize.
Whip in a planetary mixer until soft and creamy.

Heat up the raspberry purèe with ZUCCHERO INVERTITO at 50°C, add the sugar previously mixed with the pectin.
Bring to a boil for 2 minutes.
Reserve in the fridge.