Buttermilk Cold Bowl with Strawberries

At the beginning, beat the egg yolks with the vinegar and salt until creamy, gradually pouring in the oil and adding it to make a mayo.

Cut half of the strawberries into coarse pieces, put them in a hand mixer form and add the sparkling wine. Mix briefly, gradually add the whipped cream and buttermilk and mix.

Stir the buttermilk mixture with the mayo throughout and season with the juice of one lemon. Place in the refrigerator to cool thoroughly.

Chop the remaining strawberries into small cubes and divide evenly among chilled soup plates. Pour the buttermilk cold dish on top.

Garnish with lemon balm or a few strawberry slices as desired.

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