Ingredients

Instructions

• Bring the mousto to a boil.
• Place the ash in a cheese cloth and tie it.
• Place the sealed cheese cloth in with the boiling mousto for 10 minutes. This is done to reduce the bitterness of the wine.
• If the mousto begins to froth, scoop it off the top and discard.
• Let the mousto sit and then strain once the residue has settled to the bottom.
• Remove the ash. Taste the mousto and if it is not sweet enough add sugar to your discretion.
• Let it continue to boil for an additional 30 minutes.
• Then let the mousto sit until it has cooled and throw in the semolina or flour and beat with a wooden spoon.
• Place the mousto in plates and let it set.
• Garnish with chopped almonds or walnuts and sprinkle sesame seeds and cinnamon.