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Champagne Jellies

Refreshing and impressive summer pudding! Serves 6:

• 200g castor sugar
• 560ml champagne
• 1 sachet gelatine
• 1 punnet raspberries/blueberries or fruit of your choice

Gently pour half the champagne into a saucepan, add the sugar, and heat until the sugar has dissolved. Put a couple of tbsp of champagne into a mug, sprinkle on the gelatine and put in a small pan of boiling water (so the water comes about half way up the mug). Stir the gelatine until it has dissolved, then add it to the champagne/sugar liquid. Add the remainder of the (cold) champagne, stir to mix, then pour into individual moulds or glasses. Add a few pieces of fruit to each one and refrigerate until set. (Can be made a couple of days in advance, in which case, do not use strawberries as the fruit). Serve with some more fresh fruit and whipped cream.