BABÀ CHERRY LOVE

In a stand mixer with hook mix DOLCE FORNO MAESTRO, flour, salt, yeast and only 600 grams of cold eggs.
Knead at speed 2 for about 10 minutes until a good gluten mesh is formed. 
Continue adding the remaining eggs a little at time until completely absorbed, yoy will get a very soft but elastic mixture. 
Finally add the butter with a soft consistency in two or three times.
Leave the dough to rise in a leavening room at 28-30°C for about 1 hour and in any case until it has doubled in volume.
Mix again with a hook for another 4-5 minutes.
Dress the dough in cylindrical moulds with central hole. 
Let the dough rise in a leavening cell at 28°C max for about 1 hour.
Bake in a ventilated oven at 170º C for about 20 minutes.
Once out of the oven, remove the babà from the moulds and let it cool down. 

Mix all the ingredients and bring to the boil.

Mix eggs with sugar.
Separatedly, mix corn starch with water.
Combine the two blends using an immersion mixer until you reach a soft and velvety texture.
Use immediately or store in the refrigerator.

Add the base cream to 200gr of cherry puree (you can also use the black cherry puree) and bring to a boil.
Cook for 3 minutes until the starch is completely cooked.
Add the remaining pure cherries (80gr), while mixing well.
Pour over a baking sheet with baking paper, cover and let it cool down quickly to 4°C. 
Before the use, remove from the refrigerator and mix until you reach a smooth and velvety texture.

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.

Mix FRUTTIDOR LAMPONE with an immersion mixer and add the LILLY NEUTRO hydrated with water.

Heat the puree with the sugar until it reaches 40°C, pour the sugar and pectin into the mixture while mixing well.
Bring to a boil for 2 minutes.
Add the citric acid.
Pour into spherical silicone moulds and place in blast chiller.