Champagne and Lychee jelly chots

6 raspberries

3 Lychees

120ml champagne

15ml sugar syrup

1 Gelatin leaf

Soak the gelatine in cold water, heat the syrup and champagne until just hot. Squeeze the liquid out of the gelatine and add the gelatine to the champange mixture and stir until dissolved. Cool and place half a lychee (these should be peeledband seeded) and a raspberry into 6 shot glasses. Pour int he mixture and chill for 3hours or until set.