For the walnut crunch:
In a pot, melt the butter and add the glucose and sugar.
Stir until you get a caramel, then add the walnuts and stir constantly until the caramel crystalizes.
Pour out onto a silpat and allow to cool.
For the white chocolate cream:
Put the milk, cream and glucose together on a pot on a medium heat.
Add the gelatin and stir until it has dissolved.
Continue stirring until the mixture reaches 85°.
Take the pot off the heat and add the chocolate, stirring constantly until it has melted.
Allow to cool before whipping in a mixer on high speed.
For the beer gel:
Heat the beer to 85°. Add the gelatin and stir until dissolved.
Heat for 2 more minutes.
Pour mixture into plastic container and allow to set in the fridge.
For the cheese ice-cream:
Place the milk, cream, sugar and cheese in a Thermomix.
Blend for 6 minutes at 80°. Add the Super Neutrose and blend for 1 more minute.
Allow to cool and place the mixture in Paco jet jars.
Freeze them before serving.