150 gr sheep’s butter
 150 gr mineral water
2 gr salt
15gr sugar
2 gr Leci
1. Melt the butter.
2. Heat the water along with the salt and sugar to 60ºC (140ºF).
3. Add the melted butter and Leci, emulsify with a hand blender.
4. Keep warm -between 45 and 55ºC (113-131ºF)-, and aerate with Foam Kit, using the fine stone. Serve warm in a dessert or preparation. Do not overheat (to keep the aerating capacity).