1. Wash the grapes thoroughly, remove the berries, and blend them in a Sencor 1000W Nutri Blender until they release all their juice. Transfer the pulp to a pot along with the scented geranium sprigs and bring to a rolling boil. Reduce the heat to medium and simmer for about 20-25 minutes. Stir occasionally and skim off any foam that forms on the surface.
2. Remove from heat and let it cool. Strain the pulp and keep the must (the grape juice). You should have approximately 7 cups (1750ml) of clear must. For every cup of must, you will need 1 tablespoon (15g) of cornstarch. Return the must to the heat. Reserve 1 cup of the must and dissolve the cornstarch in it until there are no lumps. Once the must begins to warm, add the cornstarch mixture. Stir continuously until the cream thickens and achieves a velvety texture. Reduce the heat and simmer for another 2-3 minutes.
3. Divide the palouzes cream into bowls or plates. Sprinkle with the coarsely chopped walnuts. Let it cool completely and enjoy at room temperature or chilled from the refrigerator. If there's any left over, store it covered with plastic wrap in the refrigerator.
