Red Berry Sorbet
Reserve 4 bunches of currants on stems for garnish. Place 450 grams (approximately 2 cups) of the raspberries and the remaining currants in a pot with the water, sugar and vanilla sugar. Bring the mixture to a boil, pour through a fine sieve into a clean bowl and allow to cool. Freeze for 1 hour.
In a bowl, beat the egg white until stiff. Whisk the fruit mixture and stir in the egg whites. Freeze until set, while stirring regularly, about 2 hours. The mixture should be smooth.
Divide the sorbet between dessert glasses and garnish with the remaining currants. Serve immediately.