|200 g||Red Currants|
|100 g||Black currants|
|30 g||Food starch|
|250 g||Mascarpone Fresh Cheese|
|1 cl||Cassis Liqueur Cream|
For Currant Mascarpone Cream, it is best to prepare the red fruit jelly one day before serving. For this, put 100 g each of red and black currants in a pot with 60 g of sugar and water. Bring to the boil vigorously. Remove from the stove. Let it simmer for 10 minutes. Mash the currants with a potato masher. Pour through a sieve. Collect the juice. Pour into a pot. Bring to the boil briefly. Stir starch with a little water until smooth. Bind red fruit jelly with it. Pour into a bowl. Sprinkle with a little sugar to prevent skin formation. Let it cool down. Place in the refrigerator overnight. This will make the red fruit jelly a little firmer. For the mascarpone cream, first mix mascarpone with liqueur and 40 g sugar. Pour 100 g red currants into a bowl. Dice the strawberries and mix in. Add red fruit jelly and mix. Pour 2/3 of the red fruit jelly into a glass bowl. Pour mascarpone cream over it. Spread the remaining red fruit jelly over the mascarpone cream. Garnish the cream with fresh currants.