Measure the wine, water and caster sugar into a saucepan. Stir until the sugar has dissolved and the liquid is warm but not hot. Soak the gelatine in cold water for 5 minutes. Squeeze out the water, then add to the liquid. Stir until melted. Divide the fruits between 6 and 8 glasses. Pour over half or the liquid and place in the fridge to set for 1 to 2 hours, then pour in the remaining liquid and put back in the fridge to set until firm. Measure the cream, vanilla and sugar into a saucepan.