Divide the raspberries between the glasses, flutes or moulds that you want to use.
Carefully open the bottle of bubbly and measure ΒΌ pint into a small jug. Tip it into a saucepan and heat until starting to boil. This is the point at which to add any sugar that you think it may need too.
Pour back into the jug, tip in the gelatine and whisk well until the gelatine has all dissolved.
Slowly pour in the chilled champers, making it up to 1 pint. Stir very gently - you want to mix the gelatine mixture in well, but you don't want to fizz up and lose all those lovely little bubbles.
Pour the mixture down the side of the glass (as if you were pulling a pint in the pub) until all the glasses are level. Pop on a flat shelf in the fridge and leave to set mine took about 2-3 hours I think)
Of course, there is generally more than 1 pint of bubbly in a bottle, so make sure you have done all the chores that involve driving a car before 'clearing up' the remnants :)