Ingredients:

1l Champagne (or Sparkling white wine)

1 1/2Tbsp powdered gelatine

1 cup sugar

4 strips lemon zest

4 strips orange zest

250g small strawberries

250g blueberries

Fresh cream and mint leaves for decoration (optional)

Method:

Pour 500ml Champagne (or Sparkling white wine) into a bowl and let the bubbles subside. Sprinkle 1 1/2Tbsp powdered gelatine over the Champagne in an even layer and leave, without stirring, until the gelatine is spongy. Place another 500ml Champagne in a large saucepan with 1C sugar, 4 strips lemon zest & 4 strips orange zest, and heat gently, stirring constantly for 3-4 minutes, or until the sugar has dissolved.

Remove the pan from the heat, add the gelatine mixture and stir until dissolved. Leave to cool completely, then remove the lemon and orange zest. Divide 250g small strawberries, hulled and halved & 250g blueberries among eight 125ml stemmed wine glasses and gently pour the jelly over the top. Refigerate for 6 hours or overnight, or until the jelly has fully set. Remove from the refrigerator 15 minutes before serving.

For a true Christmas look add on top a layer of fresh cream and mint leaves just before serving.