Wine jelly with grapes and vanilla sauce

For the jelly, heat the wine and the grape juice. Soak the gelatin in cold water until soft, about 10 minutes. Squeeze the excess water from the gelatin and dissolve in the wine. Rinse the grapes and remove from the stem. Rinse a jelly mold with water and add the grapes to the gelatin. Chill for at least 4 hours.

For the sauce: Bring most of the milk to a boil with the rest of the sugar. Mix the remaining milk with the vanilla powder. Add to the boiling milk. Bring to a boil and then allow to cool while stirring. Turn out of the pan and pour the sauce over the jelly before serving.