The Olive and the Caper: Adventures in Greek Cooking
Wine Grape Pudding
Page 532
Cuisine: Greek | Course Type: Desserts
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Recipe Reviews
Peckish Sister from Central, FL
An unusual flavor popping pudding. I used a high quality organic concord grape juice. My bottle only had four cups of juice so I removed one tablespoon of semolina flour. I was glad for the desired temperature as I reached that faster than the specified time. If I had cooked it to a particular thickness, I would probably have overcooked it.With no additional sweetner added, it tasted just right although not sweet. The blanched almonds sliced easily, and I toasted them in my convection oven. I did not make the sugared basil leaves as I do not cook with raw egg and had no dried egg white powder on hand. Instead, I decorated it with additional sliced toasted almonds. This would be great as a finish to a hot, spicy main course. I divided it all into individual dishes so it could cool faster. A thick chewy skin developed on top, with it being softer underneath at first. It is important to let it fully cool and then the texture is wonderful, uniform small, soft particles.
(edited 10th March 2013) (0) comment (0) useful
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