Grape chisăliță with semolina and walnuts | Traditional autumn dessert
(0)
25 min
Quick
Sezamo
O rețetă veche românească reinventată delicat: suc proaspăt și boabe dulci de struguri de toamnă fierte într-un piure aromat, îngroșat catifelat cu griș de grâu și presărat din belșug cu nucă rumenită și scorțișoară parfumată.
Ingredients
Preparation method
Fruit preparation and infusing
Wash the grapes thoroughly under cold running water and remove the berries from the stems. Set aside a small handful of whole grapes for garnish, and lightly crush the rest in a spacious saucepan to release their sweet juice.
Pour the still water over the grapes, add the granulated white sugar, vanilla sugar, and 2 thin strips of lemon zest. Place the saucepan over medium heat and bring to a boil, letting it simmer gently for 8-10 minutes, until the grapes are completely softened and have released an intense aroma.
Straining and thickening with semolina
Remove the lemon zest strips and press the cooked grapes through a fine-mesh sieve using a spatula or wooden spoon, straining out the seeds and skins. You will get a thick, fragrant, and intensely colored juice.
Chef's tip
For an even richer aroma, you can combine sweet white grapes with a few aromatic black grapes (such as Muscat Hamburg or Moldova varieties), which will also give the mixture a gorgeous pink hue.
Chisăliță can be enjoyed either warm, ideal for chilly autumn days, or chilled from the refrigerator, having the texture of a delicate, refreshing pudding.
15 min
Under an hour
