Summer berry champagne jellies

There’s nothing quite as smile-inducing as a glass of champagne jelly, filled with perky summer berries. By setting the jelly in two stages you can make sure the berries are evenly distributed. The only tricky part is deciding whether to eat or drink it!

Makes 4-6 jellies depending on glass size

4 leaves of gelatine
400ml of champagne or prosecco
Small handful of firm blueberries
Small handful of raspberries
4-6 medium strawberries
3 tsp caster sugar

Soak the gelatine leaves in a bowl of cold water until they have softened, then remove and gently squeeze. Tip the water away.

Pour 100ml of the champagne or prosecco into a heat-proof bowl and add the sugar and gelatine. Place the bowl over a pan of simmering water making sure the bottom of the bowl doesn’t actually touch the water. Stir until the gelatin is dissolved then remove the bowl from the heat and pour in the rest of the champagne or prosecco.

Scatter half the berries evenly into 4-6 champagne glasses and half fill with the jelly and place in the fridge until it has just set. Sprinkle over the remaining berries and top with the rest of the jelly and refrigerate until set.