Strip the red currants from their stalks using a fork. Place in a food processor or blender with the raspberries and sugar, puree until smooth.
Press the mixture through a fine sieve into a bowl and discard seeds and pulp.
Blend the cornstarch with the orange juice, then stir into the fruit puree. Transfer to a saucepan and bring to a boil, stirring constantly, and cook for 1-2 minutes, until smooth and thick.Set aside until cold.
Spoon the sauce over each plate. Drip the cream from a teaspoon to make small dots evenly around the edge. Draw a toothpick through the dots to form heart shapes. Place the meringue or scoop the sorbet into the middle and decorate with flowers.