Combine all ingredients in a siphon. Bake for 1 hour at 75°C. Load with 2 gas cartridges and shake thoroughly. If you don’t have access to a siphon you can skip the egg yolks and serve the foam as a warm chocolate sauce on the side instead.
Boil the milk with sugar glucose and agar agar. Allow to cool to room temperature and add the sour cream. Churn in an ice cream machine.
Mix the wet and dry ingredients in separate bowls. Combine the 2 into a smooth batter. Grease the moulds and sprinkle with breadcrumbs. Bake the cakes 5-7 minutes at 200°C just before serving.
Boil all ingredients while stirring until the sauce thickens (about 10 minutes). Pour the sauce into a piping bag.
Boil sugar rum and syrup together. Add the cloudberries and allow to macerate until serving. Drain the berries and keep the liquid to infuse the cakes before serving after they are baked.
Chop the almonds roughly. Boil the almonds with water and sugar until the sugar caramelizes. Remove from the heat and add the chocolate and cinnamon. Allow to cool.
Whisk the maltodextrin and icing sugar into the oil until you get a snow-like texture.
Heat a saucepan, add some rice and wait until it puffs. Remove the rice and repeat.