Wash the strawberries, quarter them and put them in a saucepan (or bowl) with the mint and the water and close with a lid. Place in a boiling water bath for 30 minutes.
Then let it drip through a cloth. Do not wring out the cloth, the cappuccino should be clear.
Chill the liquid. Pour into small glasses to serve.
Lightly whip the cream with sugar and vanilla sugar (preferably white sugar that has been flavored with vanilla pods) and carefully pour on top as a foam crown. Dust with a little icing sugar.
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