This is a jellified version of our house cocktail which is inspired by the delicious brandy of Julian Temperley (ciderbrandy.co.uk), who recently won the Special Judges Award at the BBC Radio 4 Food and Farming Awards. Cheers, Julian!
20 Julian Temperley morello cherries in eau de vie (including about 10-15tsp of the eau de vie they are soaked in)
3 sheets of leaf gelatine
100ml very lightly whipped cream
Bring about 100ml of the champagne to the boil, then remove from the heat.
Meanwhile, soak the gelatine leaves in a shallow bowl of cold water for a minute or so until soft.
Squeeze out the water, add to the hot champagne and stir until dissolved; then stir into the rest of the cold champagne.
Add the liquid from the cherries, then pour into shot glasses with one cherry in each.
Leave in the fridge for a couple of hours or so until the jelly is set.
To serve, spoon a little of the whipped cream on top of each jelly and place another jelly on top.