INGREDIENTS
500 g Cava
25 g Vegetable Gelatine
12 u. Strawberries
As needed: Peta crispies
ELABORATION
Clean the strawberries and keep in the fridge.
Mix vegetable gelatine with cava and bring to boil.
Dip the strawberries in to the champagne.
At serving time sprinkle the strawberries with peta crispies.
