1kg fresh rhubarbs
1 vanilla stick
200g angelica syrup
4 soaked gelatine leaves
Combine all the ingredients in a vacuum bag and let the bag simmer for 1 hour.Open the bag and strain the liquid from the rhubarbs.Remove the vanilla stick, pour the rhubarbs into a pot and blend with a hand blender.Let the rhubarb compote simmer for 20 minutes to let some of the liquid evaporate.Pipe the compote into forms and freeze.
Heat the syrup to 60°C and dissolve the soaked gelatine leaves in the syrup.Add the yoghurt and 100 g of the cream to the syrup.Whisk the remaining cream until it gets fluffy.Gently fold the whipped cream into the syrup mixture.Pipe into forms and freeze.
Whisk cream and milk until it foams (approx. 2 minutes).Transfer the foam with a spoon into liquid nitrogen.When the milk is frozen, transfer it to a container and gently break it into smaller pieces. Keep in a freezer until needed.