Stir the gelatin and 1 cup of CurrantC™ Black Currant Nectar together in a medium bowl and let sit for 2 minutes.
Bring remaining 2 cups of CurrantC™ Black Currant Nectar and 6 tablespoons of sugar to a boil in a small saucepan. Stir into the gelatin mixture and refrigerate until set.
Beat the remaining 2 tablespoons sugar and heavy cream to soft peaks. Layer the gelatin, whipped cream and fresh or frozen currants in six 8-ounce parfait glasses. Serve immediately