Champagne Gelatin

A lovely 'gelatin dish' made with an alternative gelling agent called agar-agar.

• Ready In: 3 hrs
• Serves: 4

Ingredients

• 3⁄4 cup blueberries
• 3⁄4 cup  small red seedless grapes
• 2  cups  champagne or 2  cups  sparkling wine
• 1⁄4 cup  superfine sugar
• 3  teaspoons agar-agar

Directions

1. Divide the blueberries and grapes between 4 tall glasses or champagne flutes.
2. Pour half the champagne into a saucepan and add the sugar and agar agar. Heat gently, stir until the sugar is dissolved, then heat until almost boiling.
3. Slowly add the remaining champagne. Pour into glasses and chill for 3 hours or until set.
4. Serve Immedately. It will soften as it nears room temperature.