Gelatine Pudding with Jewelled Topping
ready in 4 h. 20 min.
Soften the gelatine in cold water.
Mix together the syrup with half the champagne and dissolve the dripping gelatine in a pot on a low heat. Stir in 2 tbsp of the champagne/syrup mixture and then quickly stir the gelatine mixture in with the remaining champagne/syrup.
Transfer to 4 dessert glasses and stir in the remaining champagne just before the mixture begins to gel. Chill for 4 hours in the fridge.
Serve the jelly garnished with pomegranate seeds.