A light, fresh, grown up dessert.
5 leaves gelatine
100 ml elderflower cordial
500 ml Champagne or sparkling wine
- Cut the gelatine into small pieces and soak in a bowl with four tablespoons of cold water for 10 minutes. Place the bowl over a saucepan of gently simmering water and stir until dissolved.
- In a large jug, blend the elderflower cordial with the Champagne (or sparkling wine) and quickly stir in the gelatin.
- Pour into six Champagne glasses and add some raspberries and blueberries to each. Chill for three to four hours or overnight until set.