Wash the strawberries, dab dry, clean and, except for 4 for decoration, cut into slices. Boil half of the strawberries with sugar, vanillin sugar, wine, fruit juice and the lemon peel. Reduce heat and continue cooking for about 10 minutes. Put the strawberries on a sieve, collect the juice, put them into the pot, bring to the boil again and remove from the heat.
Soak gelatine in cold water, squeeze it out and dissolve in the strawberry juice. Pour the strawberry juice over the remaining strawberries, mix and spread on dessert bowls. Chill the strawberry jelly for at least 3 hours. Before serving, arrange with vanilla ice cream balls and decorate with chopped pistachios and strawberry halves