Pour almond kernels with hot milk, infuse for 20 min. Form in a kitchen towel, press through a press.
Beat yolks with sugar, juice of one lemon and almond milk until creamy, fold in cardamom and liqueur.
Whip cream until stiff, fold in. Freeze for 3 hours, stirring occasionally.
Clean rhubarb, rinse, cut diagonally into 3 cm long pieces. Stir through with cloves, juice of one lemon, sugar, marinate in tea for 20 minutes.
Lightly roll rhubarb in marinade until soft. Crush raspberries, strain, fold in, season.
Spread compote evenly on plates, decorate with ice curls and wafers.
Drink: small espresso
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