1. Make the yoghurt mousse. Pour the water over the gelatine and allow to soak until softened. Then melt the gelatine in a water bath together with the quince juice and mix with room temperature yoghurt. Add the icing sugar and whipped heavy cream. Pour the mousse into the molds and freeze. When frozen, take them out and keep in a fridge for 12 hours.

2. Make the shortbread dough. Beat all the required ingredients. Roll the dough out to 2mm thickness and press out circles. Press them onto bottoms and up sides of silicone baking molds and bake in the oven at 180º C for 5 minutes.

3. Make the homemade ice cream. Beat the egg yolks, sugar and liquid glucose in a water bath until 82º C. Pour over the hot heavy cream and allow to cool to room temperature. Add the sour cream and mix well. Pour the mixture into the spinning ice cream machine.

4. Prepare the rhubarb. Chop them into cubes. Bring the water and sugar to a boil, then scald the rhubarb with this boiling water. In the same water add some of the rhubarb cubes and simmer until the water is reduced completely, then blend in a blender.

5. Make the hazelnut milk. Brown hazelnuts in a pan. Blend the peeled hazelnuts together with milk and sugar. Simmer, stirring constantly until thickened.

6. Rinse the water mint, dry them out and grind.

7. Serve the dessert. Sprinkle the dried mint over the yoghurt mousse. Mix the rhubarb cubes with the jam and add to the plate. Pour some hazelnut milk on the side and scoop the ice cream into the shortbread cups.