Mix red currants or strawberries with currant liqueur, vanilla sugar and powdered sugar and allow to thaw slightly for 10 minutes. Now finely grind with a hand blender. 2.
Cut out 8 dumplings from the mixture, place on a plate covered with cling film and freeze for 1 hour. Next, form into 4 champagne bowls, fill each with 150 ml of champagne and bring to the table on the spot.
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