Wash and clean 600 g strawberries and, depending on size, halve or quarter them. Sprinkle with 2 tablespoons of icing sugar and let it stand for about 20 minutes until strawberry juice has formed.
Soak gelatine in cold water. Mix quark and 3 tbsp. icing sugar. Squeeze the gelatine, dissolve at low heat. Stir in 2 tbsp. quark cream and then stir into the rest of the cream. Place in the refrigerator.
Whip 300 g cream until stiff and fold into the gelling cream.
Take off a few spoons of strawberry juice and mix with syrup. Stir into the strawberries. Divide into glasses. Add the curd mousse. Cover and chill for about 30 minutes.
Cut the vanilla pod lengthwise and scrape out the pulp. Stir pudding powder, 3 tbsp. icing sugar, vanilla pulp and 5 tbsp. water until smooth. Boil 400 g cream and pod. Stir in the pudding powder and bring to the boil.
Remove the pod and let the cream cool down.
Spread vanilla cream over the mousse. Wash the mint and shake dry. Wash the remaining strawberries, dab dry and place on skewers with the mint. Decorate the glasses with it.