Summary

Ingredients

• 170 grams sugar
• 120 ml milk
• 1 tablespoon milk
• Soak 3 sachets gelatine powder (21 g in total) in approx. 5 tablespoons water
• 375 g currants, black, processed into pulp (passed throuh)
• 720 ml cream, (possibly use a low-fat alternative)
• 60 g powdered suar
• 2 tablespoon powdered sugar

For the set:

• Currants, fresh black

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Instructions

1. Bring the sugar and milk to the boil. Stir in the softened gelatine and the red currant pulp. Let cool down a little and put in the refrigerator until the gelatine just begins to set.
2. Take 540 ml of the cream and whip with 60 g of icing sugar until it is semi-stiff. Now fold this into the currant-gelatine mixture.
3. Place in a 2 liter casserole dish and refrigerate for at least 6 hours until the mixture is completely firm.
4. Before serving, turn out onto a platter and decorate with rosettes from the piping bag with the rest of the cream and powdered sugar that has been whipped to a stiff consistency. Garnish with fresh currants.