Recipe of Guryev Porridge, a luxurious Russian dessert created in the 19th century, often associated with festive tables and imperial banquets. Made from semolina, layered with candied fruits, nuts, and creamy milk skin, it is baked until golden and served warm, offering a rich, comforting sweetness.
Cooking Time:
1 hour 30 minutes
Ingredients:
½ cup semolina
4 cups whole milk
½ cup sugar
1 tsp vanilla extract
½ cup chopped walnuts
½ cup chopped hazelnuts
½ cup candied fruits (such as dried apricots, raisins)
2 tbsp butter
1 cup heavy cream
Recipe:
Preheat the oven to 375°F.
In a saucepan, bring the milk to a simmer. Gradually add semolina while stirring to avoid lumps. Cook until thickened, about 10 minutes.
Stir in sugar, vanilla extract, and butter until smooth.
Separately, heat the cream in a baking dish in the oven until a golden milk skin forms. Carefully remove the skin and set aside.
In the baking dish, layer porridge, a mix of nuts and fruits, and a piece of milk skin. Repeat the layers until all ingredients are used, finishing with a layer of skin.
Bake for 15–20 minutes until the top is golden. Serve warm.
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