The cream for this dessert tastes delicious poured over all manner of fruit and berries. The sauce should not stand too long after it is finished, no more than 3-4 hours.
Cooking time: 20 min.
Can not be frozen
250 g [9 oz] red currant
4 tablespoons of icing sugar
2 egg yolks
2 tablespoons sugar
2 tablespoons corn flour
1/2 vanilla pod
4 dl [0,8 pt] cream, 20%
 Clean the red currant and rinse it well in cold water. Pour the berries into a bowl, Sprinkle them with icing sugar and leave the bowl cold.
 Beat the egg yolks and eggs well together with sugar and corn flour. Cut the vanilla pod in two and boil it with the cream. Pour the hot cream into the egg mixture and whisk well. Put everything back in the saucepan and warm the cream till it starts to simmer and thicken, but do not let it boil.
 Take the saucepan of the heat, cool the cream and whisk occasionally to prevent a skin to form on the surface.
 Distribute the red currant into 4 dessert glasses, but save some for garnish. Pour the cold cream on the red currant and decorate with the rest of the berries.
 Serve the dessert as cold as possible.