Sparkling wine jelly with blackberries

Soak the gelatin in plenty of cold water.

Heat 200 ml of the wine in a pan and add the sugar. Boil to a low setting until the sugar is dissolved.

Remove the pan from the heat source and add the squeezed gelatine. Stir until the gelatin is completely dissolved. Continue stirring for about 3 minutes until the mixture has cooled slightly.

Add 200 ml of wine and stir well. Allow the mixture to cool to room temperature.

Add the rest of the wine and pour the mixture into wide champagne glasses. Let it stiffen in the refrigerator for about 30 minutes.

Spread the blackberries over the glasses and let the jelly in the refrigerator fully stiffen. Serve with a scoop of sorbet ice cream.