Summer berries in Champagne jelly
Pour half of the champagne into a large bowl, and let the bubbles subside. Sprinkle the gelatine over the top in an even layer. Do not stir. Leave until the gelatine is spongy.
Pour the remaining Champagne into a large saucepan, add the sugar and heat gently, stirring constantly, until all the sugar has dissolved. Remove the pan from the heat, add the gelatine mixture and stir until thoroughly dissolved. Cool completely.
Divide the berries among eight 125ml/4fl oz stemmed wine glasses, and gently pour the jelly over them. Chill in the refrigerator until set. Remove from the refrigerator 15 minutes before serving.