Using a microwave, melt the white chocolate, cocoa butter, and anhydrous butter. Place all the ingredients in the food processor and blend until the mixture is smooth and uniform.
Heat the strawberry purée in a small saucepan with the sugar until the sugar is completely dissolved. Remove from the heat and pour into a pitcher containing the previously rehydrated gelatin. Blend well with a mixer, then let cool before using.
In a double-boiler, bring the sparkling wine (180 g) to a boil; in a separate bowl, mix the egg whites with the sugar and rice starch, then pour the mixture into the sparkling wine. Cook until it reaches 82°C, stirring constantly with a whisk. Remove from the heat and pour the cream over the chopped white chocolate and the previously rehydrated gelatin. Let cool in a blast chiller, and when the cream reaches 35°C, add the second portion of sparkling wine (150g). Lighten the mixture with the semi-whipped cream, stirring gently with a spatula.
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