Champagne Parfaits - cooking recipe

Ingredients

2 (3 ounce) boxes lemon gelatin
2 cups boiling water
2 cups champagne
8 strawberries, washed and hulled

Preparation

In a large bowl, dissolve gelatin in boiling water; allow to cool for 10 minutes.
Stir in champagne and chill 40 to 50 minutes, or until slightly thickened.
Reserve 1 cup of gelatin mixture and spoon remaining mixture evenly into 8 champagne flutes.
Place 1 strawberry in each glass.
In a small bowl, beat the reserved 1 cup gelatin mixture until fluffy and doubled in volume.
Spoon evenly into glasses.
Cover and chill for at least 2 hours, or until set.