Hibiscus flower champagne jelly

1. Chill four parfait or wine glasses. Combine 150ml of the sparkling wine with the syrup from the jar and castor sugar and gently heat, stirring, just until sugar has dissolved. Remove from the heat.

2. Soak the gelatine leaves in a small bowl of cold water for 5 minutes. Squeeze excess water from the gelatine and add to the warm syrup, whisking until dissolved.

3. Add remaining champagne, scoop off the froth and strain into each glass. Add a hibiscus flower to each glass (optional), then transfer to the fridge and leave overnight to set.

4. Top with whipped cream or yoghurt, a hibiscus flower and a final drizzle of syrup to serve.