1 Sprinkle the gelatine over the water in a small pan. Stand for 5 minutes. Heat over a very low heat just until the gelatine is dissolved, then remove from the heat.
2 In a large pan, bring both creams and the xylitol to a boil, stirring constantly. Immediately remove from the heat and stir in the gelatine mixture and vanilla.
3 Divide between 4 individual moulds and cool to room temperature. Chill, covered, for at least 4 hours until set.
4 Unmould onto serving plates and serve with redcurrants and kumquats.