Honey parfait with grape and walnut salad

Put the cream in the freezer along with the beaters and the bowl in which you will mount.

Cut into 4 paper disks on the inside diameter of a cocottina from serving, of China (those from souffle) and put them in the bottom of the Berry cocotte.

Cut 4 strips of baking paper 30 cm long and 10 high, let you roll up on themselves, following the natural crease, forming cylinders.

Place standing in 4 Berry cocotte.

Dilute acacia honey with 3 tablespoons cold cream, add the cinnamon.

Assemble the rest of the cream until peaks form dense and fluffy, add little by little honey with the rubber spatula.

Distributed in 4 preparation prepared containers (cylinders of paper will allow you to climb over the edge of Berry cocotte).

Put them in the freezer (in colder) for 6-8 hours, until they are completely solidified.

Dilute before serving chestnut honey with 2 or 3 tablespoons of warm water.

Wash and dry the grapes, cut in half those bigger, get everyone together in a salad bowl, add coarsely chopped walnuts and honey, stir thoroughly.

Put the frozen desserts, passing the blade between the paper and the edge of Berry cocotte and lifting cylinders of paper.

Put the frozen desserts each at the center of a plate, remove the paper and distributed all around the grape salad, garnish the semifreddo with a spoonful of honey and nuts.

Serve immediately.