Soak the gelatine in cold water. Wash lemon hot, grate some peel, squeeze juice. Heat 4 tablespoons of wine. Squeeze the gelatine and dissolve in it. Stir into the remaining wine. Stir in grated lemon peel, juice and 2 tbsp. sugar. Chill until the wine begins to gel
Whip cream and vanilla sugar until stiff. Fold into the jelly mixture. Pour into 4 portion moulds (each with a capacity of approx. 1/8 l) or a large mould. Chill for at least 5 hours.
Wash the strawberries and, except for 4 pieces for garnishing, clean them. Puree the strawberries and 1 tablespoon of sugar
Dip the moulds briefly in hot water and turn the cream out onto 4 dessert plates. Spread the strawberry puree all around. Decorate with the remaining strawberries and possibly woodruff
If you take grape juice, make the mixture with less
Season to taste with sugar or a little more lemon juice