Mix isomalt with glucose and water and reduce to 170ºC.
Take off stove and add the colouring previously diluted in water, aroma and butter.
Spread out on an anti-adherent surface and let cool down until formable.
Take off a portion and place on mouth of manual air pump.
Pump air little by little while heating the caramel by using a dryer.
Continue working the caramel until getting a very fine, perfect sphere.
Take off the air pump and cut off the rest, letting a little opening for foam.
Fill in foam and serve.