Sour cream with marinated rhubarb, spruce shoot ash, frozen rhubarb and almond cream

  • Sour cream
  • Sugar
  • Almonds Milk
  • Fresh spruce shoots
  • Muscovado sugar
  • Muesli
  • Rhubarb
  • Pomegranate syrup
  • Cranberry jam
  • Iceland moss
  • Spruce shoot syrup
Cook the sour cream until it thickens and season with sugar. To prepare the almond cream, place the almonds in a Pacojet machine, add the milk and freeze. Process the mixture until the mousse is shiny and soft. To make spruce shoot ash, burn fresh spruce shoots with a burner, add muscovado, and heat in the oven. Mill into a powder. Prepare some good muesli, add the spruce shoot ash and mill it into a fine powder. Cut the rhubarb into thin strips, place them in a vacuum bag, add the pomegranate syrup and cranberry jam. Seal air-tightly and bake it in a circulator at 90 °C for 4 hours. Deep-fry the Islandic moss for about 5 seconds, lift on a plate and drizzle the spruce shoot syrup over it.