How to cook
Soak the gelatin in cold, boiled water for half an hour. Grind the hazelnuts. Drain the gelatin from the water, combine it with the warm milk, heat it up for a few seconds, drain and let it cool.
Add 3/4 of the hazelnuts, grated marzipan and the liqueur. Mix everything and put it in the fridge for half an hour.
Beat the cream to foam and mix with the marzipan mixture. Pour it into a metal bowl and place in the fridge for 3 hours. Invert onto a plate, sprinkle with the remaining hazelnuts and powdered sugar.