Currant Cream

For the currant cream, soak the gelatine in cold water. Bring milk with vanilla sugar to a boil. Beat yolks with sugar until creamy, add milk and stir over steam for 3 minutes.

Dissolve drained gelatine in the cream. Put the cream in a cool place. Wash the currant, remove the stalks and pass through a sieve.

Fold into the cream. Whip the cream until stiff, sort out the raspberries and fold both into the cream. Pour into glass bowls, add some leftover whipped cream unmixed on top of the cream.

Serve well chilled.

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