Champagne By The Spoonful

For a very, very special evening.

Rinse and pat dry two champagne flute glasses.

In a small saucepan , heat 1 / 4 cup champagne with sugar and gelatin until sugar and gelatin dissolve , and mixture comes to a simmer.

Remove from heat , and pour into a heatproof glass or measuring cup.

Add in remaining chilled champagne , chill until mixture just begins to mound on a spoon.

Drop a couple of berries into each flute glass.

Pour in enough of the gelatin mixture to fill glasses , taking care not to dribble down sides of glass.

Drop in a few more berries.

Divide the remaining gelatin mixture between the two glasses , and drop in a couple of more berries.

Using a fork , gently push the berries to varying depths.

Place the glass flutes in the refrigerator until gelatin is completely set.

champagne, granulated sugar, unflavored gelatin, fresh raspberry