1. Wash the fruits and cut the strawberries into quarters. Place in a bowl, bring to the boil the water with 100g of sugar to obtain a light syrup. Use half of the syrup to macerate the fruits, add half the vanilla pod (Cut lenghthwise), keep in the fridge.
2. In a bowl of cold water soak the gelatin sheets.
3. In a bowl mix the champagne to the half of syrup left and the other half vanilla pod. warm the liquid. When warm take off the vanilla and dissolve 3 sheets of gelatin. Place in a tray and chill in the fridge of at least 4h.
4. Fill 4 moulds with the fruit salad (keep some fruits for decoration), warm the syrup of the fruits and infuse with the gelatin left over. Fill the mould with the syrup and chill.
5. In a pan, bring to the boil 100g sugar with 4 table spoons of water until golden. Leave it to rest for 2 minutes and sprinkle on grease paper for decoration.
6. When ready, un-mould the jellies and cut cubes of the champagne jelly.
7.Enjoy