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Summer berries in Champagne jelly

Ingradiants :
900ml/11⁄2pt Champagne
11⁄2 teaspoons powdered gelatine
250g/9oz granulated sugar (chini)
250g/9oz strawberries, hulled
and chopped
250g/9oz blueberries


Preparation :
Pour half of the champagne into a large bowl, and let the bubbles subside. Sprinkle the gelatine over the top in an even layer. Do not stir. Leave until the gelatine is spongy. Pour the remaining Champagne into a large saucepan, add the sugar (chini) and heat gently, stirring constantly, until all the sugar (chini) has dissolved. Remove the pan from the heat, add the gelatine mixture and stir until thoroughly dissolved. Cool completely. Divide the berries among eight 125ml/4fl oz stemmed wine glasses, and gently pour the jelly over them. Chill in the refrigerator until set. Remove from the refrigerator 15 minutes before serving.
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