400 g red currants
sugar
1/2 l cream

Wash the currants and remove the stem. Strain them through a strain to get approximately 100 g juice. Add sugar to taste and stir until juice and sugar are well mixed. Whisk the cream and slowly combine the red currant juice with the cream. Mix the other currants with a little sugar. Put them in wide cups and cover with the currant mixture. Allow to cool in the firidge for two hours.