A quick take on pepeçura, the Black Sea grape pudding, made with grape molasses; chilled and served in bowls topped with walnuts.
Ingredients
Instructions
- 1
Whisk the cornstarch into 1 cup of the water until smooth.
- 2
Combine the remaining water, grape molasses and sugar in a saucepan and warm over medium heat.
- 3
Add the cornstarch mixture and cook, stirring constantly, for 8-10 minutes after it comes to a boil, until thick and glossy.
- 4
Pour into bowls, let cool to room temperature, then chill in the fridge for at least 2 hours.
- 5
Roughly chop the walnuts and sprinkle over the puddings just before serving.
Nutrition
Per serving
| Calories | 214 kcal |
|---|---|
| Protein | 1 g |
| Carbs | 44 g |
| Fat | 5 g |
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