Panciotti® with scallops and North Sea prawns, clams, pomegranate, and almond

Combine the almonds and water in a Pacojet container, freeze and process twice. Keep in the refrigerator. Open the clams, season with garlic and parsley, and deglaze with white wine. Shell the clams and strain the clam juice through a fine mesh sieve. Dissolve the Kuzu in cold water, add it to the clam cooking water to thicken it, and add the pomegranate juice. Bring everything to a boil. Cook the Panciotti® in salted water for 3 minutes, drain them, and finish cooking in the clam broth. Plate the dish and enhance the broth with almond cream, pomegranate juice, and finely chopped chives.
Chef Andrea Bertarini, Master Show event, October 24, 2016. Lamone Tamborini Vini. Switzerland