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

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.