METHOD
In a saucepan, over medium-low heat, pour 4 cups grape juice and stir in 3 tablespoons honey. In a bowl dilute the cornstarch with the remaining cup of juice, stirring vigorously, then add it to the pan.
Increase the heat to medium-high and cook, stirring with wooden spoon until the moustalevria thickens and the cornstarch is cooked. Taste, and add more honey if you like it sweeter.
Divide into individual bowls or soup plates, as our mothers used to. Let cool and refrigerate for 3-4 hours, preferably overnight, until it sets. It will be somewhat wobbly.
Sprinkle with walnuts and with toasted sesame seeds, if you like, and serve. Serves 4