Difficulty:[usr 2]
Preheat the oven to th. 5 (150°C).
Wash the currants and destem them. Reserve 100g. Put the others in a hollow baking dish. Wash and chop the mint. Keep a few leaves for decoration. Chisel the others. Add the sugar and the chopped mint leaves to the currants. Bake. Cook for 15 minutes so that the fruits burst and release their juice. Pour them into a fine mesh strainer over a saucepan and press down with a spoon to collect the juice. Add the mint stalks to the juice. Warm it gently for 5 minutes.
Put the gelatine leaves in a bowl of cold water, then drain them. Remove the mint stalks. Add the gelatin to the juice. Remove from heat and let cool.
Sort the raspberries. Wash, drain and pit the cherries. Sort the wood strawberries. Divide the fruit, including the reserved currants, among four bowls. Coat them with redcurrant juice and reserve in the refrigerator.
Decorate with mint leaves and possibly lightly toasted almonds.
