Soak the gelatine in cold water, quarter the strawberries. Roast the peppercorns without fat in a pan for 30 seconds, coarsely pound in a mortar. Puree the strawberries with 1 tablespoon of sugar and 1/3 of the peppercorns in a tall container with the cutting stick.
Dissolve the gelatine dripping wet over a mild heat and stir quickly with half of the strawberry puree. Pour 250 ml into 4 glasses and cool for at least 45 minutes.
Whip the cream with 1 tablespoon sugar until stiff. Beat 1/3 of the peppercorns, cream cheese, quark, the wine and the remaining sugar with the mixer for 1 minute, cut the mixture in half. Mix one half with the rest of the strawberry puree and fill the glass with the strawberry puree as a second layer. Cool.
For the rosemary honey, simmer all ingredients for 10 minutes and let them cool. Garnish the cream with the remaining pepper, rosemary and the rosemary honey.