Pineapple with turron and Marquesas

Instructions:

• Grind 80 g of marzipan to a paste in a food processor and add 200 g of vanilla ice cream. Set aside to cool.
• In a saucepan, heat 100 ml of water and add 100 g of soft turrón. Stir until dissolved. Add 2 sheets of previously hydrated gelatine to the pan and stir until smooth and lump-free.
• Pour the turrón mixture into a mould, chill for 2 hours or until a jelly consistency is obtained. Process the gelatine to a jelly consistency.
• Place the 4 Marquesas on a baking tray, sprinkle with sugar and use a blowtorch on the Marquesas to caramelise, then leave to cool.
• Chope 50 g of crunchy turron in a food processor until you obtain a crumb texture. Set aside.
• Cut the pineapple into strips, keeping the natural shape of the pineapple.
• Serve the caramelised Marquesa, sprinkle hard turrón over the plate and add an oval-shaped scoop of marzipan.
• Add a portion of the turron gel beside the Marquesa. Decorate with the pineapple and crumbled tender turron.