Beat egg yolks with sugar until creamy, add sparkling wine and juice of one lemon.
Allow gelatine to melt according to instructions, fold in and leave to cool until the mixture starts to firm up.
Separately, whip egg whites and whipped cream until stiff and fold in both.
Fill the cream into small bowls and set.
Mix currant juice with liqueur. Allow gelatine to melt according to instructions, fold in and carefully pour onto the champagne cream.
Leave to cool until the top is firm.
Bring the cream to the table garnished with lemon balm.
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