Jelly with blueberry champagne

400 ml dry champagne

100 g blueberry

100 g white port

50 g sugar

12 g gelatin

In a small amount of cold water to soak gelatin.

Stir the wine and half of the sugar to enter to gelatine, stir, remove for 10 min in the cold.

The remaining sugar to combine with berries, put in glasses.

Champagne very cool, mix with portano-jelly mixture in a blender, put on glasses.

Before serving Christmas buffet remove jelly with blueberry champagne in the fridge for an hour before solidification.