Champagne jelly with summer fruits recipe

Ingredients

• 4 sheets leaf gelatine
• 500 ml Champagne
• 50 g caster sugar
• 1 punnet strawberries, chopped
• 1 punnet raspberries
• Seeds from 1 pomegranate
• 200 ml double cream, whipped

Method

1. Soften the gelatine leaves in cold water. Drain them and squeeze out the excess water.
2. Warm the Champagne very gently in a saucepan. Stir in the caster sugar, followed by the softened gelatine, and continue stirring only until both have dissolved.
3. Divide the strawberries, raspberries and pomegranate seeds between serving glasses. Pour over the Champagne mixture.
4. Refrigerate until the jelly begins to thicken, then use a skewer to redistribute any fruit that has floated. Return the glasses to the refrigerator until fully set.
5. Add whipped cream shortly before serving.