Walnut praline

Peeling walnuts can be quite a chore, but for this preparation, it is totally worth it. To make peeling easier, use whole walnuts that you shell yourself. In nuts that are shelled by machine, the edges are thinned and the husk broken, making peeling even more difficult. The praline is flavoured with chicken skin garum.

Creation by Michael van der Kroft, restaurant Tres, Rotterdam, the Netherlands.

Makes 475g.