Champagne fruit jelly

Method

      1. Pour the champagne into a saucepan. Add the sugar and heat, stirring, until the sugar has dissolved.
       Do not allow to boil. 

       2. Remove the Zuozuo thickener from the soaking water and add to the hot champagne. Whisk until the 
       Zuozuo  thickener  has dissolved. Allow to cool. 

       3. Put four individual jelly moulds or glass bowls in the fridge to chill.

       4. Slice the strawberries.

       5. Pour a shallow layer of champagne jelly into the bottom of each mould, and arrange a layer of fruits on top.
       Place in the fridge to set.

       6. Cover with more jelly and a layer of fruits, allowing the jelly to set each time so the fruit doesn't sink. 

       7. Make the passion fruit coulis while the jellies are setting. Halve each passion fruit and scrape the pulp and
       seeds into a small saucepan. Add the sugar and bring to the boil. Simmer for a minute or so, stirring, then
       remove from the heat and allow to cool. 

       8. When ready to serve, turn out the jellies onto serving plates, and drizzle with passion fruit coulis.