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Moustalevria – Grape Wine Pudding

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Ingredients

Adjust Servings:
8 cups mousto (wine must)
1 cup semolina or 1 cup flour
1/4 cup wood ash (no kidding)
sugar

Nutritional information

85.9
Calories
2 g
Calories From Fat
0.2 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
0.2 mg
Sodium
17.4g
Carbs
0.9 g
Dietary Fiber
0 g
Sugars
3 g
Protein
23 g
Serving Size

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Moustalevria – Grape Wine Pudding

Features:
    Cuisine:

    I combined this recipe with the one from my (Greek) cookbook, and so used thick (coarse) semolina and added 1/4 cup corn flour mixed in a few tablespoons of water when the moustalevria had thickened (it was far easier to use Evelyn's measuring units, as opposed to my cookbook which referred to 3.5k of mousto (wine must)). Finally I sprinkled the moustalevria with ground cinnamon in addition to the ground walnuts. Delicious.

    • 65 min
    • Serves 7
    • Easy

    Ingredients

    Directions

    Share

    Moustalevria (Grape Wine Pudding),This is not my recipe – I just changed the words ‘wine sludge’ to the more appetizing (and correct) ‘wine must’. But it tells me this recipe needs a description for it to take the correction, so this is it. – evelyn/athens,I combined this recipe with the one from my (Greek) cookbook, and so used thick (coarse) semolina and added 1/4 cup corn flour mixed in a few tablespoons of water when the moustalevria had thickened (it was far easier to use Evelyn’s measuring units, as opposed to my cookbook which referred to 3.5k of mousto (wine must)). Finally I sprinkled the moustalevria with ground cinnamon in addition to the ground walnuts. Delicious.,This is not my recipe – I just changed the words ‘wine sludge’ to the more appetizing (and correct) ‘wine must’. But it tells me this recipe needs a description for it to take the correction, so this is it. – evelyn/athens


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    Steps

    1
    Done

    Bring the Mousto to a Boil.

    2
    Done

    Place the Ash in a Cheese Cloth and Tie It.

    3
    Done

    Place the Sealed Cheese Cloth in With the Boiling Mousto For 10 Minutes.

    4
    Done

    This Is Done to Reduce the Bitterness of the Wine.

    5
    Done

    If the Mousto Begins to Froth, Scoop It Off the Top and Discard.

    6
    Done

    Let the Mousto Sit and Then Strain Once the Residue Has Settled to the Bottom.

    7
    Done

    Remove the Ash.

    8
    Done

    Taste the Mousto and If It Is not Sweet Enough Add Sugar to Your Discretion.

    9
    Done

    Let It Continue to Boil For an Additional 30 Minutes.

    10
    Done

    Then Let the Mousto Sit Until It Has Cooled and Throw in the Semolina or Flour and Beat With a Wooden Spoon.

    11
    Done

    Place the Mousto in Plates and Let It Set.

    12
    Done

    Garnish With Chopped Almonds or Walnuts and Sprinkle Sesame Seeds and Cinnamon.

    Avatar Of Nevaeh Bishop

    Nevaeh Bishop

    Vegan chef dedicated to proving that plant-based cuisine can be flavorful and satisfying.

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