To prepare the hazelnut foam, place all the ingredients in a recipient and mix with a hand blender until creamy.
Place in a siphon, add two cartridges and keep in the fridge. You should remove the siphon from the fridge about 30 minutes before serving.
Toast the hazelnuts in a 140 ºC oven until golden. Cool and reserve. Place a ball of hazelnut ice cream at the bottom of each glass. Put a little hazelnut foam on top of this. Top with freshly grated hazelnut and salt flower.
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