2 sheets gelatine (look for Supercook or Costa brands in supermarkets)
500ml rose Champagne
1 tbsp caster sugar
edible sparkle optional (try disco glitter from splatcooking.co.uk)
Soak the gelatine in cold water for 5 minutes until softened then squeeze out. Heat 2 tbsp Champagne with the sugar and then stir in the gelatine until dissolved. Add this to the rest of the Champagne and stir.
Pour into a bowl and chill until set. Rough up with a fork and then spoon into shot glasses, sprinkle with disco glitter.