Wash the currant berries and remove the panicles. Boil half of the berries and 5 tbsp. of sugar and pour through a sieve. Separate the egg whites from the yolks. Whisk the egg whites and cream separately until thick.

Beat the egg yolks and Darbo pomegranate syrup over boiling water using the whisk of the hand mixer until the mixture has a creamy consistency. Remove the mixture from the boiling water and continue beating until the mixture has reached room temperature. Add the cream, beaten egg white and currant berries to the mixture.

Line a loaf mould (9 x 23 cm; 1 1/4 litre capacity) with foil. Pour the mixture into the mould, make smooth, cover with foil, and freeze for at least 6 hours.

For the fruit jelly, boil juice until reduced to 2 tbsp. Stir starch, 4 tbsp. sugar and 2 tbsp. juice until smooth and bind juice with it. Boil and let simmer for approx. 2 minutes while stirring. Add remaining currant berries.

For the Sabayon, wash the lemon hot, pat dry, then peel off the thin upper layer with a peeler. Wash lavender, shake dry. Boil white wine, lemon zest and lavender and let simmer for about 5 minutes. Pour through a sieve, measure out, and, if necessary, add white wine to achieve 50 ml volume. Beat egg yolk, 2 tbsp. sugar and white wine over boiling water until thick and foamy.

Turn out the parfait from the mould and cut into slices. Arrange parfait, fruit jelly and sabayon. Decorate with lemon balm.