Greek cuisine · Breakfast & Eggs

Moustalevria (Grape Must Pudding)

Autumnal pudding made from reduced grape must, chilled and unmolded, sprinkled with cinnamon, sesame and walnuts.

Ingredients · for 6 servings

• 1 l grape juice
• 100 g cornstarch
• 60 g sugar
• 1 cinnamon stick
• 1 tbsp cinnamon
• 80 g walnuts
• 3 tbsp sesame seeds
• 1 pinch salt

Instructions

1. Bring the grape juice to a boil with the cinnamon stick and a pinch of salt, let it reduce uncovered for 10 min. and remove the cinnamon stick again.
2. Roughly chop the walnuts and toast the sesame seeds in a dry pan for 2–3 min. until fragrant and light brown.
3. Mix the cornstarch completely lump-free with 200 ml of the cooled grape juice and the sugar.
4. Bring the remaining juice back to a boil, stir in the cornstarch mixture while whisking constantly and keep stirring for 4–5 min. until the mixture clings thickly to the spoon and turns glossy.
5. Pour immediately into rinsed cold bowls, smooth the tops and chill for at least 3 hours until the pudding has set.
6. Before serving, dust thickly with cinnamon and sprinkle with the toasted sesame seeds and walnuts.