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This unusual pudding is served throughout Greece at grape harvest time. Fresh grapes are squeezed either by hand or in a juice extractor to collect the mousto, or grape juice, that is the main ingredient of the pudding.
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What You Need:
(To Serve: 16 to 20 servings)
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10 cups grape juice (mousto made from 10 to 12 pounds seedless white grapes, squeezed)
1 slice white bread
½ cup cornstarch
1 cup all-purpose flour
Ground cinnamon for topping
1 cup sesame seeds
1 cup chopped walnuts
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Translate this recipe:
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| How To Cook: |
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1. Place grapes in a food processor or juice extractor, a few at a time, and pulverize. Strain.
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2. Place strained juice in a large pot, break up bread, and add to liquids.
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3. Boil mousto for 5 minutes. Cool and strain through a cheesecloth, being sure to strain all the bread particles from the liquids.
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4. Measure 8 cups of clear grape liquid. Mix 2 cups liquid with cornstarch and flour. Bring the rest to the boiling point.
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5. Add flour mixture a little at a time, stirring constantly until the mixture thickens.
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6. Pour into small dishes and immediately sprinkle with cinnamon, sesame seeds, and nuts. Serve cold.
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NOTE:
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Bottled grape juice cannot be substituted for the fresh grape liquids.
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