Wash and quarter the strawberries.

Bring the sparkling wine to boil with apple juice, lemon juice, and granulated sugar and then remove from heat.

Add cold water to the gelatin, remove excess and dissolve the gelatin in the still warm wine mixture.

Cool, letting the liquid almost gel.

Put the quartered strawberries in wide glasses (whisky tumblers work best) and cover with the still liquid gelatin.

Chill for 1 hour.

For the mousse, add water to the gelatin, remove excess water, and dissolve in a bit of elderflower juice in a double boiler.

Stir into the rest of the elderflower juice.

Stir in a mixing bowl over ice until the liquid begins to gel.

Fold in the whipped cream.

Beat the egg whites, add granulated sugar, and beat to stiff peaks.

Fold in.

Add the mousse on top of the solid gelatin and chill again.

Prepare the strawberry foam according to the recipe and foam on top of the mousse with a whipped cream dispenser.