A beloved classic recipe, Moustalevria (Grape must pudding), with its velvety texture and the exquisite aromas of the must, takes us on a nostalgic journey back to tradition and is a timeless delicacy loved by young and old alike. Each delicious spoonful is also a reminder of the harmonious relationship between nature and the art of gastronomy, allowing us to taste the gifts that the earth gives us in all their splendor...
DIFFICULTY LEVEL
Easy
Easy
COOK TIME
Until it sets
Until it sets
QUANTITY
5 - 6 small bowls
5 - 6 small bowls
Ingredients
- 5 cups must
- 1 cup corn flour/ corn starch
- Cinnamon powder and roasted chopped almonds (optional)
Regardless of which vessel you use as a counter, always maintain a 5:1 ratio.
How to
- Pour the must into a saucepan and add the corn flour/ corn starch.
- Stir well until dissolved and bring to a boil over medium heat, stirring constantly.
- When thickened, strain and divide into bowls.
- Sprinkle with cinnamon powder or/and roasted chopped almonds.
- If not consumed the same day, refrigerate.
Note from Greek jar:
The grape used to make the must was sweet enough, so there was no need to add sugar. Whether or not to add sugar will depend on the must and your preferences.
