Soak gelatine leaves in cold water.
Dissolve the gelatine in a measuring jug in
the hot water from the kettle. Add
the elderflower cordial and top up
with sparkling white wine to make 450ml
of liquid in total. Drop a few raspberries into
six tall glasses and fill to about a third with the
elderflower syrup. Leave to set completely,
then add a few more raspberries and some
more elderflower syrup. Repeat again until
the glasses are nearly full to the top.