Low Calorie Champagne and Pomegranite Jelly

Method

Put the gelatine leaves into a pan, add 100ml cold water and leave to soak for 5 minutes.
Heat gently and stir until melted. Remove from the heat, stir in the Canderel and pour into a large jug, leave to cool. 
Put 4 glasses in the fridge to chill. 
Stir the pomegranate juice into the gelatine liquid then carefully pour in the champagne and stir gently.  Allow to settle then skim off the foam.
Pour into chilled glasses then place them in the fridge to set for several hours or overnight.
Sprinkle more Canderel on top of the jelly for added sweetness, if needed.

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