Soak gelatine in cold water. Heat the wine, juice and sugar while stirring until the sugar has dissolved. Squeeze the gelatine and dissolve in it
Wash and pluck the grapes and, except for a few, divide them into 4 glasses (approx. 200 ml content). Pour wine mixture over them. Chill for at least 4 hours, preferably overnight
Coarsely chop 3 almonds. Halve the remaining grapes. Whip cream until semi-stiff. Spread the cream as a blob on the jelly. Sprinkle almonds and grapes over it