1. Start by ricing the redcurrants. This can be done by hand or by using a fork. Wash the redcurrants.
2. Put the redcurrants in a pan.
3. Add the sweetener and a little water.
4. Let this all simmer in the pan.
   In the meantime, you can start making the avocado mousse.
5. When you see that the redcurrant jam is bubbling/thickening, you can start crushing the redcurrants. This will release even more flavour and give you a firmer jam.
6. When all the berries have been crushed and a firmer jam has been created, you can remove it from the heat.
7. You can then crush the berries against the edge of the pan. Or strain the jam so there is less structure. If you do this, it will be more difficult to make layers.
8. Leave the jam to cool at room temperature or in the fridge.
9. Halve the avocados and remove the stone.
10. 'Squeeze' the avocado or use a spoon for this.
11. Chop the garlic clove small and add it along with the low-fat cottage cheese.
12. Add lemon juice from half a lemon.
13. Start with half a lemon and add the other half if you want the avocado mousse to be a bit fresher.
14. Season with freshly ground pepper.
15. Puree all this together until you get a (fluffy) mousse.
16. Wash the spring onion and pepper.
17. Start mincing/chopping the spring onion, peppers and pecans.
18. Grab 4 glasses. Fill the glasses first with the redcurrant sauce and then with the avocado mousse.
    Note: try not to touch the edges when doing this and press the mousse a little.
19. Finish the dish with the toppings: spring onion, peppers and pecans.
20. Garnish with 1 bunch of redcurrant per glass.

Source: Berrybrothers