Pour the Champagne into a jug, sprinkle over the gelling powder and set aside to dissolve.
Heat the apple and raspberry juice and sugar in a small saucepan and bring to the boil. Remove from the heat, then pour over the gelling powder mixture and mix well. Leave to cool for 20 minutes.
Divide the raspberries between 4 glasses and pour over the Champagne and juice mixture. Refrigerate for 3–4 hours or overnight until set. Serve with a thin layer of soya cream on the top if liked, although these jellies are really refreshing served with just a sprig of mint.