Salt-free butter	250 g
Egg white	100 g
Fine sugar	40 grams (burnt sugar)
Water two teaspoons	30 g
White chocolate	50 grams (without)

1. First next time soft unsalted butter at room temperature, whisk sent. A small piece on the right is sent not sent for comparison.
2. 40 grams of sugar and water and cook until the sugar melts, begins to distribute the egg whites and process until eight. When the syrup when cooked to a 117-121 degrees, then rushed to kill whites, with high speed pass to egg whites slightly cool.
3. Pour the cream practice 1, pass the evenly, then add the melted white chocolate and mix well.
   If needed you can add your favorite color, such as green tea powder, cocoa powder, pigment and so on. “This step is optional but without it, since I didn’t add”