INGREDIENTS:
5 cups of grape must
1/2 cup + 1 tablespoon of semolina
3 tablespoons of cornflour (cornstarch)
3/4 cup of crushed walnuts
ground cinnamon
sugar (optional)
METHOD:
Day 1: Bring grape must to a boil in a pot, and skim off foam as it rises to the top. Allow to boil for another minute, then remove from heat, cover, and allow to settle overnight.
Day 2: Carefully transfer grape must to a clean pot without transferring the sediment that settled to the bottom. Bring to a boil and taste for sweetness. Add a little sugar if needed. Add the semolina a little at a time, stirring with a wooden spoon to blend thoroughly. When the grape must begins to thicken, dissolve the cornflour (cornstarch) in a little cold water and add to the mixture. Stir constantly until it thickens to a creamy texture. Transfer to individual bowls or a mold or pan, and allow to set.
Sprinkle with crushed walnuts and cinnamon before serving.
