Soak gelatine in cold water. Sort raspberries. Bring 500 g raspberries, sugar and 150 ml water to the boil and pass through a sieve.
Squeeze the gelatine and dissolve in the hot raspberry puree. Stir in wine, pour the whole mixture into a pudding mould (approx. 1 litre capacity) rinsed with cold water and chill overnight.
Turn the cooled pudding out of the mould and decorate with the remaining raspberries.