Champagne jelly shots

In a saucepan, combine 300 ml of wine with sweetener and gelatin.

Leave on for 2 minutes to soak the gelatin.

Put a saucepan on low heat and cook for 2-3 minutes, stirring constantly, until the gelatin is completely dissolved.

Remove from heat and pour in the remaining 150 ml of champagne.

Stir.

Pour the liquid into a bread pan and place it in the freezer for at least an hour.

To get the jelly out of the mold, dip the mold in warm water and walk the knife along the sides of the mold.

Then gently turn the mold over.

Cut into small squares with a sharp knife.

Sprinkle with sugar, sparkles.

Enjoy your meal!