Ingredients

• 1 tablespoon unflavored gelatin
• 2 tablespoons water
• 1 cup/200 g sugar
• 2 cups/500 ml dry white or sparkling wine
• About 15 ounces/420 g small, seedless red and green grapes
• 3/4 cup/175 ml heavy cream
• 2 teaspoons sugar, more to taste
• 1 teaspoon vanilla extract or Cognac

Instructions

1. Stir the gelatin into 2 tablespoons of water, and set aside to soften. Put the sugar and wine in a saucepan, and heat to dissolve the sugar. Do not boil. Remove the wine from the heat and whisk in the gelatin until completely dissolved. Cool.
2. Arrange the grapes in 6 ramekins or tea cups. Pour over the wine mixture. Cover, and chill several hours to set. To serve, run a knife around the edge of the molds and dip the bottoms into hot water for a few seconds, then invert onto serving plates.
3. In a bowl, whip the heavy cream with the sugar and flavoring to serve alongside.