Summary

Ingredients

• 250 g currants, black or red (currants, fresh or thawed)
• 100 ml syrup, (currant syrup red or black)
• 3 sheets gelatin
• 200 g whipped cream (cream)
• 40 g suar
• 1 packet vanilla sugar

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Instructions

1. Finely puree the berries with the syrup and then strain through a sieve.
2. Soak the gelatin.
3. Bring the cream with vanilla sugar and sugar to the boil and simmer for 2-3 minutes.
4. Caution: the cream goes over quickly, so stick with it and bring it to a boil on a low flame!
5. Let the cream cool down briefly and dissolve the squeezed gelatine in the cream.
6. Now stir the currant puree into the cream, divide the whole thing into 3 bowls or glasses and refrigerate for a good 4 hours.
7. Then decorate with a few fresh berries and a little lemon mint and serve!