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1. In a saucepan dissolve 25 g (1 oz) sugar in 150 ml (1/4 pint) water. Add the prepared currants and cook slowly until fruit is just tender, not mushy. Meanwhile, in a cup or small bowl, sprinkle 10 ml (2 level tsp) gelatine over 30 ml (2 tbsp) water, leave for a few minutes. Off the heat, stir into the fruit until dissolved. Cool and add the raspberries. When beginning to set pour into a 1.7 litre (3 pint) ring mould. Chill.

2. Using a large blender, combine the orange and lemon rind and juice, 50 g (2 oz) caster sugar, soured cream, cottage cheese and egg yolks; blend until smooth. Dissolve the remaining 25 ml (5 level tsp) gelatine in 45 ml (3 tbsp) water in a small bowl over a pan of hot water. Add to blender mixture, switch on for a few seconds. Turn into a bowl.

3. Whip the fresh cream until softly stiff. Fold into the cheese mixture. Whisk the egg whites until stiff, then whisk in the remaining 25 g (1 oz) sugar. Fold into the mixture and then pour into ring mould. Chill until set then unmould to serve.

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