Cherry air

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Ingredients

100ml of water

30 grams of sugar

450 ml kirsch

220ml of water

5g  SucroAir

 

Preparation

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.

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Frozen Chocolate Air

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​Ingredients

400 g chocolate (70%)

50 g hazelnut praline paste

5g  Lecithin

1000 grams of water

 

Preparation

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.