250g of cream,
6 tbsp. sugar,
1 sheet of gelatin (or Knox Gelatine powder in small envelopes, available in any US grocery store. One envelope = 4 sheets of gelatine),
Basil leaves for decoration,
5 tbsp. raspberry vinegar.
Wash the strawberries and cut them into small cubes.
In a pan, blend the raspberry vinegar with 5 tablespoons of water and 4 tablespoons of sugar. Mix well with a wooden spoon and bring to boil (without stirring). Let it cool down.
Soak the gelatine in cold water. Dry it in paper towel. Stir the gelatine in the raspberry vinegar caramel. Stir well, and then pour the mixture on the strawberries. Refrigerate for 20 minutes. Fill the glasses with strawberries.