🥣 Moustalevria (vegan) – quick mini recipe
4 servings · ready in ~15′
Ingredients — 1 L grape must (clarified), 90–110 g cornstarch (or flour), 1–2 tbsp petimezi (optional for depth), ½ tsp cinnamon, a pinch of clove, lemon zest (optional).
Steps
1) Set aside ~1 cup must and dissolve cornstarch in it (no lumps).
2) Heat the remaining must in a saucepan over medium heat with cinnamon, clove (and petimezi if using).
3) Once it steams, slowly pour in the cornstarch mixture while whisking continuously.
4) Stir until it thickens (5–7′). When it coats the spoon, remove from heat and add zest.
5) Portion into bowls. Let set. Sprinkle with walnuts/sesame/cinnamon. Serve warm or chilled.
Notes — For firmer pudding: 110–120 g cornstarch. For creamier: 80–90 g. If must is very sweet, skip petimezi. For a very clear texture, cold-settle the must 24–48 hours in the fridge and decant before use.
