Soak the gelatine in cold water. Bring the grape juice and sugar to the boil. Squeeze out the gelatine well, add it to the sugar stock and dissolve it. Take the pot off the stove and let the brew cool down for 10 minutes. Then carefully stir in the champagne. Pour the liquid into dessert bowls and refrigerate for about 1 hour. Just before gelling, distribute the pomegranate seeds on the bowls and chill for another hour.
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