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1
Bring the mousto to a boil.
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2
Place the ash in a cheese cloth and tie it.
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3
Place the sealed cheese cloth in with the boiling mousto for 10 minutes.
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4
This is done to reduce the bitterness of the wine.
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5
If the mousto begins to froth, scoop it off the top and discard.
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6
Let the mousto sit and then strain once the residue has settled to the bottom.
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7
Remove the ash.
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8
Taste the mousto and if it is not sweet enough add sugar to your discretion.
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9
Let it continue to boil for an additional 30 minutes.
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10
Then let the mousto sit until it has cooled and throw in the semolina or flour and beat with a wooden spoon.
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11
Place the mousto in plates and let it set.
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12
Garnish with chopped almonds or walnuts and sprinkle sesame seeds and cinnamon.
