Method

• 1.
  Place six wine glasses or wide Champagne flutes in the freezer to chill for 15 minutes.
• 2.
  Soak gelatine leaves in a small bowl of cold water for 5 minutes to soften.

• 3.
  Meanwhile, pour 150ml sparkling wine into a pan over medium heat. Add the sugar and berry liqueur and gently cook, stirring, until the sugar has dissolved. Remove from the heat.
• 4.
  Squeeze excess water from the gelatine leaves, then add the leaves to the pan, whisking constantly until dissolved. Divide among chilled glasses. Pour remaining sparkling wine into a jug, wait for the foam to subside, then carefully pour into the glasses. Return the glasses to the freezer for 15 minutes to cool, then transfer to the fridge and leave overnight until bubbles have formed and the jellies are set.