Currant Mousse

Red and black currants rinse separately, strip from the panicles and put in two separate baking bowls form. Mix sugar, vanilla sugar and jelly in equal parts with the berries. Using a blender, mash the red and black berries and pass through a sieve. Mix the black berry puree with the cassis. Soak the gelatine in cold water.

In the meantime, whip the whipped cream until stiff and stir the curd cheese with the egg liqueur. Squeeze the gelatine well and fold into the red and black berry puree in equal parts. Then first divide the egg liqueur curd in half, then the whipped cream, and stir each half into the berries. First pour the light cream into a sufficiently large bowl, followed by the dark cream. Leave to cool for 3 to 4 hours.

Before serving, cut the mousse into dumplings with a tablespoon and decorate with a few currants and a little lemon balm.

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