Jelly with Fruit and Vanilla Cream
Rinse the berries and pat dry. Soak the gelatin in 200 ml (approximately 1 cup) of water. Mix the currant juice with the lemon juice, totaling 750 ml (approximately 3 cups) of liquid. Heat the sugar with the liquid and squeeze the excess water from the gelatin and dissolve in the liquid. Fill a 25 cm (approximately 10 inches) loaf pan 2 cm (approximately 1 inch) high with the liquid. Allow to cool and solidify in the refrigerator. Spread half of the fruit onto the jelly and pour enough liquid to cover the fruit. Let set. Press the remaining berries into the jelly. Pour the remaining liquid over the fruit. Cover with plastic wrap and allow to set firmly in the refrigerator.
Stir the yogurt with the powdered sugar until creamy. Add the vanilla. Whip the cream until stiff and fold into the yogurt.
Loosen the jelly by running a knife on the edge of the loaf pan. Plunge the pan briefly in hot water and turn the jelly out. Cut into thick slices and serve with the vanilla cream.