Put the nougat into a bowl. Bring the cream to a boil and stir into the nougat. Emulsify, and then chill for 2 days. Transfer the mixture into a blender and beat to a mousse.
Put the Isomalt and the glucose powders into a saucepan with the water and cook to a dark caramel. Stir in the butter. Pour onto a baking mat and let cool. In a food processor, process the mixture to dust. Sift the caramel dust onto a baking mat as 4x8 cm rectangles. Place the mat onto a baking sheet and melt the caramel dust under a salamander. Roll the paper-thin caramel sheets around a metal pipe to make a tub. Store in a cool, dry place.
Put the nuts and the sugar into a sauté pan with the water and bring to a boil. Continue boiling, stirring constantly, until a caramel forms and sticks to the nuts. Transfer the mixture to a baking mat and let cool. Roughly crush with a mortar and pestle.
Quince and Passion Fruit Chutney:
Put all the ingredients into a saucepan and bring to a boil. Let the mixture cool, then vacuumize it. Cook the chutney in a CombiMaster for 20 minutes at 82 degrees Celsius.
Put all the ingredients into a sauté pan, bring to a boil, then simmer for 5 minutes. Transfer to a food processor and let cool, then process the mixture to a smooth gel. Transfer to a spray bottle.
Put all the ingredients into a blender and blend for 10 minutes at a medium speed. Transfer the mixture to a Pacojet beaker and chill overnight, then freeze. Pacotize in the Pacojet 1 hour before serving, then freeze again.