120g of dairy sour cream (1 cup)

Have ready a large gelatin mold which you have sprayed with nonstick cooking spray.  Stir two packets of the gelatin together with 345ml of the boiling water (1 1/2 cups).  Stir for about two minutes until the gelatin is completely dissolved.  Pour into the prepared mold and place in the refrigerator to chill for about 5 to 8 minutes.   Remove and press the grapes down into the mixture.  Return to the fridge for 20 minutes or until set, but not firm.

Add the remaining water to the other two packets of gelatin.  Stir for another two minutes to dissolve.   Whisk in the condensed milk and sour cream to combine well.   Allow to cool and slightly thicken and then pour this mixture over the other mixture in the mold.   Chill for at least 2 hours or until completely firm before serving.

Once it is completely chilled and you are ready to serve it, using a round bladed knife, run it around the top edge of the gelatin to loosen it.  Dip the mold in warm water just to the rim for 15 seconds.  Life from the water and gently pull the gelatin from the ege of the mold with damp fingers.  Place a damp serving plate over top of the mold and then invert the mold over the plate and shake gently to loosen the gelatin.   Remove mold and serve.