Chop pistachios into small pieces. Grate lemon peel, finish peeling lemon and divide into small pieces (remove seeds).
Mix curd cheese with cream cheese until smooth. Add lemon zest and pieces. Season with maple and woodruff syrup. Fold in dissolved gelatin. Fill the cream into a 1.5 liter bunny back mold. Layer strawberries and whole pistachios irregularly in between. Leave to cool for 3-4 hours.
To turn out, dip briefly into hot water. Decorate the tureen all around with chopped pistachios. Bring to the table cut into slices.
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