Christmas time is ideal for making (preferably for brunch) a simple and good dessert: Ricottina with Mosto Cotto (cooked must).
The cooked must is a special syrup, an old Italian tradition, which will delight you not only at Christmas but all year round. In fact, once produced, it lasts a long time (it can be “refined” for up to 24 months), like honey and jam.
Throughout the year it is possible to buy it in the best gourmet shops!
Cooked must, during the harvest time, can be prepared even at home (in copper pots, clay pots or stainless steel pots), using the “fresh” grape juice, before fermentation. The juice is obtained by boiling local grape musts (black or white grapes, ripe and sweet). After boiling, cooking is continued for several hours, until the liquid restriction is the fourth of its original volume. Tradition suggests a ratio of 5: 1, or 5 liters of juice to make 1 liter of dense and bitter cooked must (much more appreciated by foodies), but a ratio of 3: 1 is fine as well.
The cooked must is ideal not only for cakes, cookies, cheese, boiled and braised meat, but also for fruit, ice cream and … why not! … panna cotta and puddings.
It is considered an excellent energetic and natural sweetener!
Ingredienti
- Grape must – 5 lt
Preparation
- Pour the juice in a saucepan large enough to fill just over half. This will allow you to prevent unwanted releases from your saucepan during boiling.
- Boil slowly for few hours until the volume reaches about 1 liter.
- Turn off the heat and let cool the mixture in the pan.
- Once reached the room temperature, pour the cooked must in a sterilised bottle for storage ….you can flavor the cooked must with spices (eg cinnamon, cardamom, black pepper, nutmeg ..) adding them during cooking.
