Pink champagne jellies

Method

1 Place the jelly cubes in a large, heatproof measuring jug with the caster sugar, then pour over 300ml (½pt) boiling hot water. Sprinkle over the gelatine and allow to dissolve. Stir to mix well and set aside to cool. When the mixture is cool, pour in the sparkling wine. Stir again, mixing well.

2 Pour the jelly into a shallow, non-stick baking tray and chill in the fridge for 3-4 hours or until it has set.

When you're ready to serve, break up the jelly with a fork or chop it into small cubes. Spoon into chilled glasses and serve with a scoop of vanilla ice cream.