January 12, 2011 - 15:09 GMT hellomagazine.com Raspberry and blueberry champagne jellies GALLERY Ingredients (Serves 6)5 leaves gelatine 100ml/4fl oz elderflower cordial 500ml/18fl oz champagne or sparkling wine 75g/3oz raspberries 75g/3oz blueberries Method Cut the gelatine into small pieces using scissors and soak in a bowl with 4 tbsp of cold water for about 10 minutes. Place the bowl over – but not touching – a saucepan of gently simmering water and stir until the gelatine has completely dissolved. Set aside for a few moments to cool slightly. In a large jug, blend the elderflower cordial with the champagne or sparkling wine and quickly stir in the dissolved gelatine mixture. Pour into 6 decorative champagne glasses, divide the berries evenly between them and chill for 3-4 hours, or overnight if possible, until set.