Exotic strawberry sundae with champagne

Dry strawberries, remove droppings and remove crowns. Lime clean poles and cut off half of the skin very thinly. Cut thin, long strips from the rest of skin 4 for garnishing. Lime squeezing. Clean and cut lemon grass. Peel the ginger root and cut into slices. Cut the vanilla pod in length into the saucepan. 2 dl water with limes, half of lime juice, lemongrass, ginger, vanilla pod and sugar. Bring to the boil. Cool down to about 1 dl of syrup on low heat. Meanwhile, 100 g of strawberries in a food processor (or finely spiced with a fork and rub through the sieve). Stir in the remaining lime juice and liqueur. Syrup seven and allow to cool.

Stir in syrup through strawberry puree. distribute bread rolls over four high sections. Create strawberry puree. Cut half the rest of strawberries and distribute them over puree. Give Champagne over it. Garnish with strips of lime peel.