Kirsch cherry royale jellies

Method

1. Soak the gelatine leaves in a small bowl of cold water for 5 minutes
   until softened.
2. Set a sieve over a saucepan and drain the cherries in kirsch, collecting the kirsch in the saucepan beneath. Set the cherries aside. Add the cherry juice to the kirsch in the pan, then gently warm over a low heat until just steaming (if you want to add some additional sweetness, now is the time – see tip).
3. Squeeze out the water from the gelatine leaves, then add the gelatine to the warm cherry juice and kirsch mixture. Whisk until dissolved, making sure the mixture doesn’t come to a simmer or boil. Remove from the heat and gradually pour in the sparkling wine, one third at a time, to prevent it fizzing up too much. Whisk well after each addition.
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4. Put a few cherries in the bottom of each cocktail glass or tumbler (reserving some to garnish), then divide the jelly mixture among the cocktail glasses. Cover each with cling film, put in the fridge and leave to set for at least 4 hours, or overnight (see Make Ahead below). Top with the reserved cherries to serve.