Chop the gelatine leaves and hydrate with 100 ml water.
Add half the white or rose wine and the grape juice and bring to the boil. Remove from the heat.
Add the rest of the wine and mix.
Add the hydrated gelatine and mix until it is completely dissolved.
Add a few raspberries to the cups and cover with the wine juice.
Refrigerate for 15 hours and remove just before serving.