Champagne jellies

Put the gelatine leaves into a pan and add 100ml cold water. Leave to soak for 5 minutes before heating gently and stir until melted. Now remove the pan from the heat, stir in the Canderel and pour into a large jug, leaving to cool. Put 4 glasses in the fridge to chill.

Next stir the pomegranate juice into the gelatine liquid then carefully pour in the champagne and stir gently. Allow this to settle before skimming off the foam. Finally pour into the chilled glasses and then place them in the fridge to set for several hours or overnight. Just before being served, sprinkle a little Canderel on each if desired.

Tip: use 2 x 200ml (mini bottles of champagne) if a half bottle is unavailable.