Cut strawberries into halves. Skin apricots, remove stones, slice the pulp.

Pour 1/3 cup red currant juice over the fruits, add zest, sugar and bring to a boil. Dissolve starch in the remained juice, add carefully to the fruit mixture, stirring constantly. Bring to a boil and cool. Remove the zest.

To make cream, boil milk, add vanilla sugar, cool slightly. Beat up the yolks together with sugar in a water bath, add, stirring, the milk and cool the mixture slightly. Add dissolved gelatin and heat the mixture until the gelatin is completely dissolved. Cool the cream and let thicken a little. Whip cream, crush roasted candied nuts and add them to the cream, stir up.

Layer the cream and cooled pudding in 4 bowls. Garnish with melissa and berries.