Honey and Grape Yogurt Cream

Whisk the plain yogurt and drain it. Cover a large bowl with a piece of cheesecloth or a clean white dish towel. Dump the yogurt into the center of the cloth, bring the four corners of the cloth together and lift the yogurt. Over the bowl or sink, twist the corners to squeeze out the liquid. Place the cloth containing the yogurt in a strainer or colander, and place the strainer or colander in a bowl where it doesn’t touch the bottom. Leave for 2-3 hours, until the yogurt has lost more of its liquids. Meanwhile rinse the grapes, half them and remove the seeds, if it’s got any. Put the grapes in a bowl, pour over the liqueur and leave them to marinate for an hour. Cut coarsely the nuts. Distribute nuts into the serving glasses. When the yogurt is thickened, whisk the honey in it and spoon over the nuts. Add the fresh mint leaves to the grapes, stir and distribute the mix, over the yogurt.