Soak the gelatine in cold water. Wash and pluck the grapes. Wash raspberries if necessary. Squeeze lemon. Stir juice, buttermilk, cream and 4-5 tbsp. icing sugar until smooth
Rinse 4 moulds (150 ml each) cold. Spread grapes in them. Warm up some buttermilk in a pot. Squeeze out the gelatine and dissolve it while stirring over a mild heat. Stir everything into the remaining buttermilk. Pour into the moulds and chill for about 5 hours.
Puree 300 g raspberries, 2 tablespoons icing sugar and vanillin sugar. Turn jelly onto plates. Spread the sauce around the jelly
and decorate with remaining raspberries