Rinse the currants and drain well. Remove the berries from the stems with a fork, except for 4 panicles for decoration.
Mix cornstarch and 6 tbsp juice until smooth. Bring remaining currants, juice, lemon zest and 3 tbsp sugar to a boil. Stir in the mixed maizena (cornstarch) and bring to the boil one more time. Continue to boil for 1 minute while stirring. Cool down a bit. Remove the lemon peel and divide the grits evenly into 4 dessert glasses. Cool completely.
Stir through curd, 2 tbsp sugar and vanilla sugar. Whip the cream until stiff and fold in. Spread the curd cream on the cold red currant jelly. Decorate with the remaining currants with the hips rolls.
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