Champagne jelly with fruits and berries

1. Pour a small amount of champagne into a saucepan, soak gelatin in it for an hour. If the gelatin is leafy, pre-cut it. In general, follow the instructions of the gelatin manufacturer - take as much as is recommended for a given volume of liquid.
2. Peel the bananas and kiwis. Cut bananas into circles, kiwi - medium pieces. Try to keep the pieces even - so the dessert will eventually be more beautiful.
3. Wash the apples, peel them, remove the cores, cut them into cubes - the same as kiwi cubes.
4. Cut the grapes into halves, remove the currants from the twigs, pinch off the tails of the strawberries and cut the berries into halves or quarters (depending on the size).
5. Put in glass salad bowls or vases in layers: strawberries, then kiwis, apples, bananas, grapes, pour currants on top.
6. We put a saucepan with gelatin on the stove - on a slow fire. Heat, stirring. It is necessary that all the gelatin is dissolved and the liquid becomes homogeneous, but it is not necessary to bring the contents of the saucepan to a boil.
7. Remove the container from the heat, pour in the remaining champagne, mix everything.
8. Pour the resulting liquid into the salad bowls with fruits and berries, topping up the champagne with gelatin so that all the pieces of fruit are covered with it.
9. Put the jelly in the refrigerator for 3-4 hours, but preferably overnight.
10. Time has passed - take out the salad bowls with jelly, dip each into a cup of hot water for a few seconds, then turn it on a wide, beautiful plate.

Jelly with fruits and berries is ready!