Description
Sugoli - a typical dessert of Northern Italy, made from musts of red grapes, flour and sugar. Sugoli can be served chilled as a pudding, or store in a jar, like jam or preserves. Description Sugoli met for the first time, I thought of churchkhela, because this Italian dessert is very similar to the Georgian Pelamushi dessert, but also has its peculiarities.
Ingredients
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Grapes
500 g
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Flour
35 g
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Sugar
50 g
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Water
60 ml
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Vanilla
Cooking
Don't know about you, but we have become very dark on the street. The situation is compounded by the fact that the Windows face North. Therefore, once I ask to excuse for quality of photos. First wash the grapes, sort out, separate the berries from the branches. Put the berries in a pan, add 60 ml of water, cover and cook for 10-15 minutes on low heat, stirring occasionally.
During cooking the berries should soften and begin to release juice. We juice and it will require that we overcome – with the help of the press, sieve or cheesecloth. Whatever you like.
Pressed juice leave to cool completely. The color of the dessert will depend on the grapes. I got the grapes well, very black.
Next, carefully mix the flour and sugar. And add vanilla or cinnamon. To taste who you like more.
To flour mixture add a little of the cooled grape juice and intensively stir to avoid lumps. The mixture can optionally be filtered to remove any lumps.
Combine grape juice and flour mixture in a saucepan, bring to a boil and cook over low heat, stirring, until the mixture thickens and acquires a beautiful violet color.
The resulting "brew" will resemble thick pudding. You can add nuts and spread in kremanku or cups. The Italians often Sugoli sealed in sterile jars, like jam. And so love this dessert that even use three-liter jars.
Sugoli cover with film and allow to cool and refrigerate for at least an hour.
Dessert can be stored in the refrigerator for up to 2-3 days. Frozen, it acquires the consistency of pudding. Here I was waited by a small incident. I wanted to show how it will look. But my family, thinking that I already took a picture of what I wanted, ate Sugoli in my absence. Had to cook it again.
This time used dry red wine (can be juice). Proportions were 400 ml of wine for the same amount of flour and sugar. That's what happened. Dessert, of course, specific, in the preparation of the wine the taste of alcohol rather felt. Not for children this pot de creme...
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