For the jelly, put the sugar in a pan with 1 litre/1¾ pints of water and bring to the boil. Meanwhile, soak the gelatine in a bowl of cold water until softened. When the syrup has boiled ...

Combine the water, sugar, redcurrant jelly, cinnamon stick, lemon juice and peel in a saucepan large enough to take all ingredients. Bring to the boil. Make a paste with the gelatine and a ...

3 Add the soaked gelatine and any liquid to the hot juice. Stir until dissolved. 4 Divide the berries between 4 individual moulds. Pour over the liquid jelly. 5 Leave to cool then transfer to the ...

Melt slowly over a very low heat until the gelatine has dissolved, but do not allow to boil. Add the Champagne and stir well to thoroughly mix. If the liquid has a froth on the top, just leave to ...