Wash the currants thoroughly, drain and pluck them from the stems with a fork. Place in a bowl, sprinkle with sugar and leave to infuse. Meanwhile, prepare the mousse. To do this, mix the cream powder according to package directions.
Then whip the whipping cream with a hand mixer until stiff and gently stir in the cream at the lowest speed. Chill the mousse in the refrigerator for 2 hours.
Divide the currants – reserving a remainder for decorating – into glasses and pour the mousse over them. Garnish with the remaining currants before serving.
