Raspberry and blueberry Champagne jellies

Serves 6

A light, fresh, grown up dessert.

Ingredients:

5 leaves gelatine
100 ml  elderflower cordial
500 ml Champagne or sparkling wine
75g  raspberries
75g  blueberries

Method:

1. 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.
2. In a large jug, blend the elderflower cordial with the Champagne (or sparkling wine) and quickly stir in the gelatin.
3. Pour into six Champagne glasses and add some raspberries and blueberries to each.  Chill for three to four hours or overnight until set.

Jelly time!!