1. Blanch the dill in boiling water with a pinch of Asac until it is very green. Block chlorophyll in ice water.

2. Drain and mix with cold mineral water. Add a pinch more of Asac to enhance the color.

3. Blend to obtain an intense green liquid.

4. Strain by Claribag, weighing the result to obtain 600 gr.

5. Mix with Bble by blending it for 1 minute.

6. Remove the air created with the vacuum machine so that it remains a completely smooth mixture, without bubbles.

7. Give a 10-minute rest in the fridge and add air with Foam Kit (without using the stone).