One baking mold, 25x15cm. or use a pudding mold. If using a baking mold, line the bottom with plastic wrap. Wash the red currants and set aside. Rinse the lemons in hot water and file the zest.

Soak 6 slices of custard in cold water for 10 minutes. (Each slice is 1.67g.) Add the milk to a small saucepan. Squeeze the custard out of the water with your hands and heat over the lowest possible heat, stirring, until the custard is melted, then remove from the heat. Do not allow the custard to boil. Let stand.

In a container, add the unsalted cream cheese, plain yogurt, vanilla extract, and lemon zest crumbs, and blend with a blender to form a smooth cheese paste.P.S.: Cream cheese is the Taiwanese term for CreamCheese.

Slowly add the lemon juice, and powdered sugar. Slowly mix in a circular motion until well blended and the powdered sugar is melted. (If using an electric mixer, mix on the lowest speed possible for the entire process.)

Note: Add about three tablespoons of the cream cheese batter to the, whipped custard. Mix well.

Note: Slowly pour the milk custard, in a silky stream, into the cheese paste, slowly, using only a hand mixer. The cheese paste making is done.

If you are using a pudding mold, you can start by scooping in a tablespoon of cheese paste, add red currants, cheese paste, red currants, and finally cheese paste. Place in the freezer for about 2 hours, or 6-8 hours if freezing, preferably overnight. Before unmolding, warm slightly with a warm towel and shake lightly on the table.

Red currant jam (outside the portion, can be omitted) Ingredients: 200g of red currants, 20g of sugar, a little cornstarch, water

Red currants and sugar in a small saucepan, heat over low heat until boiling. Thickening: Corn starch with a little water, add to boiling cherry sauce, please adjust your favorite consistency.

Red Currant Fresh Fruit Parfait is drizzled with red currant sauce, topped with mint leaves and finished beautifully.