Pink Champagne and Pomegranate Jelly

Method

• Soak the gelatine leaves in cold water for 5 minutes to soften
• Meanwhile, pour the pomegranate juice and 125ml water into a pan with the sugar and gently heat until the sugar has melted
• Squeeze the excess water out of the soaked gelatine then add the gelatine to the warm water and juice. Melt slowly over a very low heat until the gelatine has dissolved, but do not allow to boil.
• Add the Champagne and stir well to thoroughly mix. If the liquid has a froth on the top, just leave to stand for a few minutes.
• Divide the mixture between 4 - 6 Champagne glasses and chill well overnight to set
• To serve the next day, decorate with pomegranate seeds, whipped cream and cherries