Raspberries in Champagne Jelly

From Fran Warde’s useful little book Party and quoted from Scotland Sunday website. A fun,stylish party dessert!

• Ready In: 2 hrs 15 mins
• Serves: 8

Ingredients

• 25  g gelatin
• 500  g raspberries
• 1 (750 ml) bottle  champagne, at room temperature (or cava)

Directions

1. Put 3 tbsp hot water in a small bowl and sprinkle over the gelatine.
2. Set aside in a warm place to dissolve - this will take about 10 minutes.
3. Divide the raspberries between eight glasses.
4. Open the champagne and add a little to the dissolved gelatine.
5. Transfer to a jug and add the remaining champagne.
6. Mix gently so you don’t build up a froth. Pour into glasses on top of the berries then chill for two hours until set.
7. Enjoy! ;).