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.
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.
In a bowl, whip
the heavy cream with the sugar and flavoring to serve alongside.