Turrón

Ingredients

• 1/2 almond-hazelnut cake
• 1 scoop of dulce de leche ice cream
• 1 tbsp of crushed caramelized hazelnuts
• 1 tbsp of Chantilly
• 1 tbsp of good local honey
• A pinch of maldon salt ‍
• 500 gr. hazelnut praline
• 16 egss
• 500 gr. confectionary sugar
• 300 gr. butter
• 660 gr. almond flour ‍
• 500 gr of toasted hazelnuts
• 200 gr of sugar
• 2 tbsp clarified butter
• 1 qt of heavy cream
• 1 vanilla bean
• 150 gr of sugar