Sicilian grape mustard is a traditional autumn dessert made with red grape must, walnuts, and cinnamon. An aromatic and tangy pudding, without added sugar.
Place the must in a saucepan and cook over low heat until reduced by 30%, removing impurities with a skimmer.
Strain the reduced must through a fine-mesh sieve and let it cool completely.
Dissolve the starch in the cold must, add the cinnamon stick, and cook over low heat, stirring continuously.
When the mustard thickens and the surface begins to wrinkle, add the chopped walnuts and cook for another minute.
Pour the mustard into moistened molds and let it cool completely.
Serve the mustard sprinkled with ground cinnamon.
Saucepan
Skimmer
Fine-mesh sieve
Molds
Store in the refrigerator or at room temperature in a cool, dry place.
It can also be made with white wine must, but the flavor will be less aromatic.
Italia, Sicilia
| Energy (kcal) | 128.11 |
| Carbohydrates (g) | 20.38 |
| of which Sugars (g) | 15.76 |
| Fat (g) | 4.51 |
| of which Saturates (g) | 0.41 |
| Protein (g) | 1.5 |
| Fiber (g) | 2.68 |
