Bring some of the wine to a boil with sugar. Add the gelatin previously soaked in cold water and let it melt. Add the juice of one lemon, the remaining wine and water and remove from the heat. In a saucepan, stir 12 egg yolks with the cornstarch, gradually add the wine mixture over low heat. Add the lemon zest and vanilla bean. Beat the wine cream until just before boiling, chill in a food processor, pour into a gratin dish and chill in the refrigerator with the lid closed for at least 3 hours.
Rinse the grapes, cut them in half, remove the seeds and place them on the chilled wine cream mold. Beat the egg whites and sugar until very stiff. Use a piping bag to pipe the snow onto the grapes. Bake the cream under the oven grill until golden brown. Serve with fruit sauces.
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