4 sheets of leaf gelatine
60g of caster sugar
50ml champagne
200ml of champagne
75g of summer fruits - strawberries, blackberries, red currents
A sprig of fresh mint
Greek yoghurt

METHOD

Soften the gelatine in a bowl of cold water.

In a saucepan, heat the sugar and 50ml of champagne, add the gelatine and mix well. Leave to cool. (You can place the pan in a bowl of cold water to speed up the process).

Using a scales to measure accurately, pour 30-34ml of the syrup into a glass, pour the champagne on top and mix together. Remember to leave enough room in the glass for the yoghurt and fruit.

Leave to cool in the fridge for at least 6 hours for the jelly to set.

To serve
Mix a handful of fruit with the yoghurt and place on top of the jelly.

Place a few fresh berries and the mint on top of the yoghurt mixture before serving. You can also put fresh fruit around the bottom of the glass to decorate.

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