Kirsch air

For the 30% syrup:

• 100 g water
• 30 g sugar

1. Mix the water with the sugar and bring to the boil.
2. Take off the heat and keep in the fridge.

For the kirsch air:

• 450 g kirsch
• 220 g water
• 30 g syrup 30% (preparation above)
• 5 g Sucro

1. Mix the kirsch in a saucepan with the rest of ingredients.
2. Move the blender over the surface of the kirsch air mix to emulsify and obtain a stable air.