Rinse the fruit and cut into slices as needed. Soak the gelatine in cold water. Heat the sugar, cherry juice and champagne in a sauce pan, and dissolve the gelatin into it.
Divide the fruit among cups, and pour the gelatine mixture over them. Chill in the refrigerator for at least 3 hours.
Mix the yogurt with the vanilla sugar. Serve the fruit jelly garnished with yogurt and mint leaves.