Cookie cutters (I charge for cupcakes) or a large form, rinse with cold water and place in the freezer. Currants blend and RUB through a sieve (you can not do that, but I don't like bones in this smooth dessert). Cake can send it to the compote. Whip the cream until stable peaks. Beat until stiff peaks whites (in separate bowl) Whisk the icing sugar with egg yolks for a few minutes, add the cheese and cream, mix on low speed. Pour berry puree, liqueur and stir. At the end of batches carefully add beaten egg whites and stir them with a spatula or at lowest speed of mixer until homogenization. Get the moulds, pour the resulting mass and put to freeze for 4 hours. Before applying to get them in 10 minutes, to give a little freeze (hence the name!) and serve.

Eaten quickly to the last spoon!