The grape jelly of Palouze is a wonderfully traditional Cypriot dessert that takes advantage of the glut of grapes grown in the winemaking villages of the island.

Akin to a blancmange, the dessert is made by collecting the grape juice (must) during the grape harvest and boiling it in a large cauldron (‘kazani’), with a small amount of white soil called ‘asproi’, which brings any impurities to the surface for removal.

Flour is added to the juice in ratios of 8:1 (juice to flour) until it is cooked to the right consistency to produce a jelly. Crushed nuts are added and it is served when set.