Champagne and raspberry jellies

Instructions

1. Place gelatine in a small bowl of cold water. Set aside for 5 minutes or until softened. Drain gelatine and squeeze out excess water.
2. Meanwhile, place wine and sugar in a medium saucepan over medium heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Bring to the boil. Remove from heat.
3. Add gelatine to wine mixture and stir until dissolved. Pour wine mixture into six ½-cup (125ml) capacity serving glasses. Cool to room temperature. Cover and refrigerate for 3 hours or until set. Serve topped with yoghurt and raspberries.