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
My Private Note
Units: US | Metric
- 1Bring the mousto to a boil.
- 2Place the ash in a cheese cloth and tie it.
- 3Place the sealed cheese cloth in with the boiling mousto for 10 minutes.
- 4This is done to reduce the bitterness of the wine.
- 5If the mousto begins to froth, scoop it off the top and discard.
- 6Let the mousto sit and then strain once the residue has settled to the bottom.
- 7Remove the ash.
- 8Taste the mousto and if it is not sweet enough add sugar to your discretion.
- 9Let it continue to boil for an additional 30 minutes.
- 10Then let the mousto sit until it has cooled and throw in the semolina or flour and beat with a wooden spoon.
- 11Place the mousto in plates and let it set.
- 12Garnish with chopped almonds or walnuts and sprinkle sesame seeds and cinnamon.
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Nutritional Facts for Moustalevria (Grape Wine Pudding)
Serving Size: 1 (23 g)
Servings Per Recipe: 7
- Amount Per Serving
- % Daily Value
- Calories 85.8
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.2 mg
- Total Carbohydrate 17.3 g
- Dietary Fiber 0.9 g
- Sugars 0.0 g
- Protein 3.0 g
The following items or measurements are not included: