These super-sophisticated jellies are fizzy and very refreshing, perfect for serving at the end of a long meal. Use champagne or the best sparkling wine you can afford - make sure it's a wine you actually like to drink, or you won't like it in this dessert.
- 650ml champagne
- 100ml elderflower cordial
- 75g caster sugar
- 6 sheets leaf gelatine
- 100ml water
Soak the gelatine leaves in cold water for 5 minutes. Put the water and 1/4 of the champagne in a small saucepan. Heat gently with the sugar until the sugar has dissolved. Take off the heat.
Squeeze excess water from the gelatine sheets. Put the gelatine into the saucepan with the champagne. Stir well until dissolved.
Pour the mixture through a sieve into a large bowl. Leave to cool slightly, then pour in the rest of the champagne and the cordial.
Divide the jelly liquid between 6 glasses. Leave to set overnight.