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Cherry Air / Frozen Chocolate Air

aire de kirsh.jpg

Cherry air


100ml of water

30 grams of sugar

450 ml kirsch

220ml of water

5g  SucroAir



For the sugar syrup, mix the water and sugar in a saucepan and bring to the boil. Then remove from the heat, let cool and place in the refrigerator until ready to use.
Mix all remaining ingredients in a saucepan. Work in air with the hand blender until a stable, fluffy, light air is formed. To do this, move the hand blender as far as possible on the surface of the mixture.

Frozen Chocolate Air


400 g chocolate (70%)

50 g hazelnut praline paste

5g  Lecithin

1000 grams of water



Break the chocolate into pieces and place in a bowl. Add the praline mass and lecithin.

Heat the water to 90°C and pour over the chocolate mixture. Leave to rest for 1 minute and then mix with a hand blender. Maintain a temperature of 50°C. Move the stick blender over the top of the liquid to incorporate as much air as possible, creating a foam on the surface. Pour the foam into two containers and freeze immediately for two hours. Seal the containers airtight so that the mixture does not absorb any foreign odors.

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