Soak the leaf gelatine in a bowl of cold water for a few minutes to soften. Meanwhile, pour 200ml Nyetimber in to a sauce pan with the sugar and bring to the boil over a medium-low heat, stirring occasionally to encourage the sugar to dissolve. Take off the heat.
Squeeze the gelatine leaves to remove excess water, then add to the wine syrup and stir until fully dissolved. Now stir in the rest of the sparkling wine. Leave to cool until barely warm, but don't allow the jelly to set.
Divide half of the strawberries between individual jelly moulds or attractive martini glasses, then carefully pour in half of the cooled jelly, ensuring the berries are evenly distributed. Place in the fridge for an hour or so until set. Keep the rest of the jelly at room temperature, making sure it does not set.
Once the refrigerated jellies have set, arrange the rest of the strawberries on top and pour on the rest of the jelly. (Setting the jelly in two stages allows the berries to stay suspended in the jelly so they don't float to the surface.) Return the jellies to the fridge to set.
For the cream
For the cream
Put all the ingredients in to a bowl and whisk until semi whipped, spoon some cream on top of the jelly and finish with a few more strawberries.