Moscato Champagne Jell-O

Ingredients:
750ml Pink Moscato Champagne or sparkling wine
150g caster sugar
2 tbsp gelatine powder
2 tbsp cold water
1 handful frozen blueberries
1 handful strawberries quartered
1/2 sheet of gold leaf

Directions:
Place six cocktail glasses in the freezer for 15 minutes. Sprinkle the gelatine powder evenly over a bowl of cold water and allow to bloom.
Open the champagne, pour 1 cup into a pan and reseal the bottle with a wine cork. Add the sugar heat gently, stirring until the sugar has dissolved, but without letting the mixture boil or get too hot. Remove from heat.
Add the gelatine to the mixture, whisking continuously until dissolved. Pour into a jug with a pouring lip/spout and let it cool down completely. Add the gold leaf and whisk the jelly vigorously with a skewer stick to break the gold leaf into tiny specks.
Pour the mixture into glass about 1/3 full, and add then strawberries and blueberries. Quickly top with champagne, trying to minimise frothing. Return the glasses to the freezer for 20 minutes, then transfer to the fridge and leave overnight before serving.

Tips: If the jelly isn't set while transferring from freezer to fridge, 1) if the jelly is still watery, let it set for 10 minutes in the fridge then give it a vigorous stir with a skewer stick and leave it in the fridge until completely set. 2) If the jelly is already half way set, is already time to give it a quick and vigorous stir with a skewer stick and leave it in the fridge until completely set. 3) If the jelly is completely set and no bubbles, then you are too late. But still taste nice nonetheless.