Champagne Jelly for Oysters

Ingredients

• 200ml sparkling wine
• 20g sugar
• 3 leaves gelatine (6g) soaked in cold water
• 100ml water
  
  

Method

Combine the wine, water and sugar together in  a pan and bring to the boil, squeeze out the gelatine and dissolve. Pour into a baking tray and allow to set  in the fridge for several hours or overnight. Cut into small cubes and serve on oysters with snow pea sprouts and a wedge of lemon, lemon zest and a few sprigs of chervil.