Wednesday, December 10, 2008

Moustalevria- Grape must pudding

With the approach of summer and the appearance of summer fruits in markets it seems apt to start thinking of refreshing desserts. This however is meant to be eaten warm though it can be consumed according to preference - I like it chilled. It reminds me of port wine jelly, though not like the artificial offerings from supermarkets and could be further improved with spices to make a sort of mulled wine pudding which could really jazz up a trifle.

The main ingredient is grape must (hence the 'moost') or the juice from pressed grapes before it's fermented, so wine cannot be substituted for obvious reasons.

What you need:
- 3-4 cups of grape must
- 3 tablespoons cornflour
- 2 tablespoons fine semolina
- sugar to taste
- spices to taste, cinnamon, cloves, cardomom, lemon peel
- cinnamon powder to drizzle over
- 1/2 cup crushed toasted walnuts/pecans

How to proceed:
- Bring grape juice/must to boil and skim off any foam.
- Strain and leave to cool overnight (or if you're impatient, just continue but transfer to a clean dry saucepan/pot)
- Bring must to boil and add sugar to taste
- Combine semolina and add slowly, stirring to blend thoroughly
- Combine water with cornflour into paste and slowly add to mixture
- Continue to stir until mixture thickens (check by coating back of spoon and with a finger wipe off half. If surface remains clean it's ready, if not let it thicken to a gel like consistency)
- Pour into bowls and sprinkle cinnamon, walnuts, pistachios, sesame seeds or other crushed nuts
- Leave to cool/set or eat warm!

1 comment:

  1. How cool is this! Nice to see someone else using petimezi (grape must)in cooking!


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