Champagne Jelly

Recipe adapted from Leanne Beck
1 bottle (1.5L) champagne
35g castor sugar
8 leaves of gold gelatine leaves
2 punnets of strawberries
Soak the gelatine in cold water for 5 minutes or until softened.
Pour champagne and sugar into a saucepan and bring to a boil.
Boil for a few minutes to boil off some of the alcohol.
Remove from heat and allow to cool slightly.
Drain gelatin and squeeze out excess water, add to saucepan and stir until gelatine dissolves.
Cool to room temperature.
Pour jelly into the trifle bowl and strawberries.
Refrigerate until set.
Will THEY make it again?
maybe. since HE prefers konnyaku jelly

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