Guryev Porridge
by Editorial Staff
Oh, how undeservedly forgotten, in my opinion, this dessert! As they say, Guryev porridge was one of the favorite desserts of Alexander III, and who are we to argue with the taste of the royal person?)) Let’s feel like people of royal blood and cook a wonderful Guryev porridge at home.
Ingredients
- Semolina – 10 tablespoons
- Cream 30-33% fat – 350-400 ml
- Milk – 1 l
- Sugar – 150 g
- Candied fruits – 150 g
- Raisins – 150 g
- Dried apricots – 150 g
- Nuts – 150 g
- Bananas (optional) – 2 pcs.
- Apples (optional) – 2 pcs.
- Vanilla sugar – 8 g
Directions
- First, we need to make some creams. Pour the cream into a wide, shallow dish (for example, in a frying pan or cake mold), add vanilla sugar to them. We send it to an oven preheated to 150-160 degrees.
- We are waiting for the foam to form on the surface, carefully remove it with a spoon into a separate bowl. So it is necessary to repeat as many times as you plan to make layers of the porridge since with these foams we will sandwich the porridge. But you can’t spoil Guryev’s porridge with foams, you can make 5-6 foams per layer. It all depends on your patience.
- While the froths are being prepared, let’s cook semolina porridge. Boil 1 liter of milk with sugar, add 10 tablespoons of semolina, stirring occasionally, the porridge should be thick enough. And cook for about 10 minutes. Cool it down.
- Nuts must be roasted (fried) so that our porridge does not acquire an ugly gray tint from the addition of raw nuts. Chop the nuts and mix with the prepared semolina.
- You can take any fruit and dried fruit according to your taste, we used raisins, dried apricots, candied fruits, fresh apples, and bananas. All fruits are washed. We cut dried apricots, apples, and bananas the way we like. We did not cut it too small, we would like the taste of fruit to be well felt in the porridge.
- Now we begin to collect our porridge. You can cook porridge immediately in a large pan or in portions, in small tins or ceramic pots. Put a layer of porridge on the bottom of the mold.
- Then a layer of fruit.
- Foam layer. Then again a layer of porridge and so we repeat several times.
- The last should be a layer of porridge, which we sprinkle with sugar. We send it to languish in an oven preheated to 180 degrees.
- The porridge is baked until the sugar caramelizes and a beautiful caramel crust forms on the surface.
- We take out our porridge, cool it, and serve it with fresh cream and fruit.
Bon Appetit! Please yourself and your loved ones!
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