Raspberry dessert with red currant glaze

Preparation:

1. Soak 4 and 2 sheets of gelatine separately in cold water (alternative: prepare powdered gelatine according to package instructions). Form 4 rings out of 4 strips of aluminium foil (approx. 5 cm high and 7 cm in diameter) and place on flat dessert plates.
2. Put 2-3 tbsp of water into a pot, add raspberries and heat. Then press through a sieve and let cool.
3. Mix together curd cheese, 4-5 tbsp of sugar, lime juice and the cooled raspberries.
4. Drain the 4 sheets of gelatine, heat until lukewarm. Stir 1 tbsp of the curd cheese mixture into the gelatine. Combine curd cheese and gelatine mix with the remaining curd cheese. Chill until the mixture begins to set.
5. Whip cream until stiff, fold into mixture. Pour into the prepared aluminium rings, chill.
6. Remove red currants from the panicle with a fork. Melt 1 tbsp of sugar in a pan until golden brown. Add red currants (setting a few aside for decoration) and 100 ml of water. Simmer for approx. 5 minutes while stirring constantly, press through a sieve and transfer into a pot. Add the red currants that were set aside for decoration to the sauce.
7. Drain the 2 sheets of gelatine, stir into the fruit sauce. Let cool slightly, then drizzle onto the desserts. Chill for approx. 1 hour. Carefully remove aluminium rings and serve. 

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