Put the jelly in cold water. Cook the syrup with the white wine. Remove from heat, put the gelatine and stir until melted.
Put everything in a mixer and let it cool for 3 hours.
Blend the strawberries, put the syrup and pass it all through a sieve.
Cook rhubarb in sweetened milk. Take it out and let it cool. Beat the mascarpone and cream and put the rind, vanilla, icing sugar and liqueur. Mix with the rhubarb and let it cool.
Mix the flour, butter, eggs and yeast until you get a smooth dough. Half of the dough is colourless with cocoa powder.
Roll out the dough thinly, cut it into a triangle shape and place in the oven for about 2-3 minutes.
Put the strawberry sauce on the plate. Create a tower of millefoglie and rhubarb cream.
To finish, garnish with elderberry foam.
Receipt Philip Abler, Restaurant Niederhof, Quadrat/o - Partschins/Parcines
© Foto Kurt Tappeiner - www.kurttappeiner.com