Mousse: Clean the currants well, rinse under running water and dry with a dishcloth. Bring the currants with water and sugar once briefly to a boil, spread through a sieve, because currants have very coarse seeds. The berries should not make too long, so that the typical currant flavor is preserved. If you like, you can enhance the flavor with an aromatic fruit brandy, raspberry or currant, for example, fit very well. Add four sheets of gelatine to this warm mixture and wait until the edges begin to thicken. Then fold in the whipped cream.

Wait until this point, otherwise the mixture will become too liquid or form lumps.

Tip: Take a baking bowl with iced water, put the baking bowl with the berry mixture in it. This causes the whole thing to rise very quickly and the waiting time is shortened enormously. Now you put the mixture into dessert rings.

You will have some left over for the filling of the crêpes. Glaze: The glaze is made from currant juice mixed with a good dessert wine, in a ratio of one to one. Take 50 milliliters of this mixture, heat it and add two to three sheets of gelatin.

It is also possible to heat it, but then the fond loses its flavor. Afterwards, the whole is mixed together again. Before the glaze is set, pour the mixture onto the

Currant Tartlet with Filled Crêpes and Parfait

For The Currant Tartlets:

Glaze:

For The Crêpes:

For The Parfait:

Instructions:

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