sig's Pink Champagne Jelly Fizz

• 10 sheets leaf gelatine
• 700 grams best strawberries ,hulled
• 150 grams castor sugar
• 600 ml champagne or sparkling wine, I use pink for a deeper colour, although the strawberries will colour the jelly
• 10 strawwberries and some heavy (double) cream to decorate

1. put gelatine in bowl ,cover with cold water,soak for 5-6 minutes
2. put strawberries and sugar into blender ,whizz until smooth .
3. push through sieve set over pan, discard the seeds.
4. take gelatine out of water and squeeze dry ,add to pan with puree , heat gently until dissolved
5. empty puree into jug and add champagne or wine
6. chill for at least four hours or overnight.
7. decorate with strawberry slices and cream just before serving.
8. I have made this with blueberries too it is just as good though the strawberry recipe came from a paper clipping..

gelatine, best strawberries, sugar, sparkling wine, strawwberries

Taken from cookpad.com/us/recipes/338760-sigs-pink-champagne-jelly-fizz (may not work)