Open the can of lychees and separate the lychees from the liquid. Do not throw away the liquid in the can, unless you do not want to use the lychee brine.
Place the lychees in the molds- I would suggest not more than 1 lychee in each mold. You may want to cut up the lychee if your mold is very small. (Alternatively you can use the lychee as the vessel for the jelly and set the jelly in the lychee (as shown in the photo)- tips on how to do this is in the text above this recipe.)
If using nata de coco or any other fruits (suggestions in the text above), place an appropriate amount in each mold.
Mix the sugar and agar powder together well - this is to reduce clumping when the agar powder is poured into the liquid.
Add the liquids (but not the champagne) to the pot- i.e. water and/ or lychee syrup. The amount of water and/or lychee syrup added would depend on the champagne concentration you want. For example, if you want the jellies to be 50% champagne, add 500 ml of water and/or lychee syrup to the pot.
Heat the liquid in the pot and when almost boiling (you will see small bubbles forming at the bottom of the pot), very slowly add the agar agar- sugar mixture. Keep stirring continuously whilst adding slowly, if not the powder will form unattractive white clumps in your jelly.
Bring the mixture to a boil then reduce to a simmer, stirring continuously for 3 minutes (or till the bubbles disappear).
Switch off the fire then add the champagne to the jelly mix and stir well.
Pour into molds and allow to cool in the fridge for at least 3 hours.
Remove the jellies from the mold just before serving, if not you will sometimes see the liquid leach out of the jellies.