Berries In Champagne Jelly - cooking recipe

Ingredients

1 liter champagne or 1 liter sparkling white wine
1 1/2 tablespoons gelatin
1 cup sugar
4 slices lemon rind
4 slices orange rind
1 2/3 cups small strawberries, hulled
1 2/3 cups blueberries

Preparation

In a bowl, pour 2 cups champagne or sparkling white wine, and allow the bubbles to subside.
Sprinkle the gelatine over the top in an even layer. Leave until the gelatine is spongy - do not stir.
Place the remaining champagne in a large saucepan. Add the sugar, lemon and orange rinds, and heat gently, stirring until all sugar is dissolved.
Remove the pan from the heat. Add the gelatine mixture and stir until thoroughly dissolved. Leave the jelly to cool completely, then remove the lemon and orange rind.
Divide the strawberries and blueberries among eight 1/2 cup wine glasses or clear bowls and pour the jelly over them.
Chill until the jelly has fully set. Remove from the fridge 15 minutes before serving.