Blackcurrant soufflé

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Mix the water with the gelatin and let it swell for 15 minutes. Bring the blackcurrant puree to a boil, add the sugar, and boil for another 2 minutes.
Add the bloomed gelatin to the hot purée and stir. Mix the cream cheese with the whipped cream until the texture becomes smooth.
Pour half of the puree, stir, pour the remaining puree, stir again, cover the surface with cling film directly on top, and refrigerate for an hour.
Serve the blackcurrant soufflé with fruit sauce upon request. Enjoy!