Warm the champagne with the sugar and bring to near boiling. Add the softened gelatine, take off the heat and stir to dissolve.
Pour about an inch into champagne flutes, and set in the fridge (takes around 20 minutes). Then add a layer of pomegranate seeds and a teaspoon of the cold jelly mix to set them in place. Chill again.
Add another inch of jelly, set and repeat with pomegranate seeds again so you end up with rings of pomegranate seeds throughout the jelly all the way to the top of the glass.
Recipe courtesy of Matt Tebbutt.