Put the currants and sugar in a saucepan and bring to the boil. Cook for a few more minutes. Meanwhile soak the gelatine in cold water. Thoroughly rub the currants through a sieve until only the stones and berry pods remain as a solid mass. Dispose of these remains. Then squeeze out the gelatine and stir it into the still warm currant juice until it is dissolved. Place in the refrigerator for approx. 1 hour.
Then whip the cream together with the vanilla sugar until stiff and mix into the currant mixture. Mix well until the cream is uniformly pink. Pour into the bowl in which you want to serve and place in the refrigerator overnight if possible so that the cream sets.
Alternative 1:
Depending on your taste, you can replace some of the red currants with black currants.
Alternative 2:
The cream can also be poured into portion molds or muffin molds to turn it out and then refrigerated to set. However, 1 more sheet of gelatine should be used for this.
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