Margherita’s Sicilian Mustard is a dessert unlike all the mustards prepared around the world. It is a sweet, but it has no added sugar, only the sugar contained in the grapes. It is a dessert that tells of the humble origins of farmers from the past, who at the end of the grape harvest would gather the slightly uglier or fallen grapes and make this dessert. The dish I am presenting was prepared by my daughter, Margherita, adding a touch of modernity, that is, she did not use ashes, which was traditionally added during boiling.

You will also find the Thermomix function, and in this case, the quantities will change due to the capacity of the jug, for which we will use 2L of grape must. You will find the Thermomix quantities throughout the process.

Ingredients

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3 l grape must
to taste ground cinnamon
5.3 oz almonds
1 cup cup cornstarch
2 pinches fresh ginger
1 packet vanillin
7 oz walnut kernels

A look at health

Tools

What we need to make

2 Pots or the Thermomix
Cocotte or silicone molds
Wooden spoon
very fine mesh
Cheesecloth

Traditional preparation

Let’s go to the kitchen

My daughter prepares it like this, first going to the farmer and choosing good freshly extracted grape must. Indeed, the grapes must have been pressed very recently and immediately brought home and boiled. Remember that boiling is important, otherwise fermentation begins.
So, put the must on the heat and let it boil until about a third evaporates. At this point, strain it through a sieve where you have placed a cheesecloth to be further sure that no impurities pass.
Let it cool
Add the vanillin and ginger and, slowly, all the cornstarch while stirring continuously. Be careful not to form lumps, do not add more cornstarch if the first has not dissolved.
Continue stirring until it has the consistency of a pudding.
Meanwhile, toast and then chop the almonds.
Add the almonds to the mustard and mix.
Pour all the mixture into molds of your choice, dusting with a little ground cinnamon, chopped hazelnuts, and chopped walnut kernels. Let cool for at least 3 hours, then unmold and serve.
If you are using the Thermomix, remember that boiling is important, otherwise fermentation begins.
A tip I want to give to all those who use the Thermomix is that they can start directly from the grapes without buying the grape must.
Use ripe grapes, remove the berries, and blend them with the Thermomix at speed 10 for 20 seconds. Then filter the mixture through a cloth strainer.
Press well. When you have obtained 2 L of grape must, proceed as follows, as well as those who have purchased grape must.
Pour 2 L of grape must into the jug, cover with the lid and basket, and reduce: 30 minutes at Varoma temperature speed 1
At this point, strain it through a sieve where you have placed a cheesecloth to be further sure that no impurities pass, or use a cloth strainer, and let it cool to room temperature.
Add half a packet of vanillin and a pinch of ginger, close the cover, and slowly add 100 g of cornstarch while the Thermomix is running at speed 2.
Once the cornstarch is incorporated, proceed as follows: 7 min/194°F/speed 4 with the measuring cup.
Meanwhile, toast and then chop the almonds.
Add the almonds to the mustard and mix. 2 min speed 2 reverse
Pour all the mixture into molds of your choice, dusting with a little ground cinnamon, chopped hazelnuts, and chopped walnut kernels. Let cool for at least 3 hours, then unmold and serve. Here is Margherita’s Sicilian Mustard ready.