Raspberries In Champagne Jelly - cooking recipe

Ingredients

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

Preparation

Put 3 tbsp hot water in a small bowl and sprinkle over the gelatine.
Set aside in a warm place to dissolve - this will take about 10 minutes.
Divide the raspberries between eight glasses.
Open the champagne and add a little to the dissolved gelatine.
Transfer to a jug and add the remaining champagne.
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.
Enjoy! ;).