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2 eggs
1 yolk
100 g powder sugar
1 sachet vanilla sugar
1 tablespoon lemon juice
200 g fresh red currants
250 ml whipping cream
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Beat eggs, yolk, powder sugar and lemon juice over steam until fluffy. Cool in ice water.
wash red currants, remove the stems and gently crush them, add to the mixture.
Whip the cream and fold in the mixture; put in the deep freezer for about 4 hours.
Cool glasses and fill in the parfait, garnish with fresh red currants.