Guryev porridge

An incredibly delicious dessert based on the familiar thick semolina porridge, also known as Guryev porridge. It is prepared by layering and baking with the addition of berries, dried fruits, nuts, jam, honey, and is always covered with dense dairy foams. Even those who haven't been fans of semolina porridge and thick foams since childhood will be pleasantly surprised by this exquisite treat. If you don’t know how to cook Guryev porridge deliciously, then this step-by-step recipe is for you.

Yield: 2 servings.

Cooking time: 90 minutes.

Caloric content: 138 kcal per 100 grams of the dish.

Cuisine: Russian.

Ingredients

• semolina – 70-80 g;
• condensed milk – 500 ml + an additional 300 ml;
• white sugar – 50 g;
• walnuts – 40 g;
• butter – 30 g;
• frozen or fresh strawberries – 90 g;
• any jam or preserves – 50 g.

Preparation

1. Prepare the ingredients. Condensed milk can be replaced with a mixture of regular milk and heavy cream in equal proportions. Any nuts (hazelnuts, almonds, peanuts, pine nuts) and any berries or dried fruits can be used for filling.

2. To obtain thick foams, it is better to take a dish with a wide bottom so that the area of the finished crust is as large as possible. The dish will need to be placed in the oven, so the handles should not be plastic. Pour 500 milliliters of condensed milk into such a dish, for example, a frying pan. Preheat the oven to 180 degrees, and place the frying pan with the milk on the stove to heat it up faster.

3. When the oven reaches the desired temperature and the milk becomes hot, transfer the frying pan to the oven. In the oven, the milk will not boil, but will only simmer. Its surface remains stable, and therefore a thick foam begins to form.

4. After about 15 minutes, take the dish out of the oven and lift the formed foam with a wide spatula or skimmer.

5. Transfer the first crust to a plate.

6. Return the frying pan to the oven and wait 15 minutes. Wait for the next foam to form. Collect about 4-5 crusts this way (they can be kept a little longer in the oven to acquire a golden color). Do not turn off the oven at the end – it will still be useful.

7. Warm the walnuts in a frying pan until hot (this makes them more brittle and tasty).

8. Then chop the kernels with a knife.

9. Now you can start preparing the semolina – it should be thick. Pour the milk left after evaporating the foams into a saucepan and add the required volume to get a total of 500 milliliters. Place the saucepan over medium heat and start adding semolina with one hand while vigorously stirring the mixture with a whisk with the other hand.

10. The porridge will instantly begin to thicken. Cook it for 3-4 minutes, adding butter.

11. Sweeten the porridge with sugar during the process.

12. Grease the form well.

13. Place the first layer of semolina in it.

14. Take half of the prepared foams and spread them on top.

15. Sprinkle them with nuts.

16. The next layer is berry jam.

17. Arrange the strawberries on top of it.

18. Cover everything with a second layer of semolina, which should be topped with foams.

19. Sprinkle the top with nuts and a pinch of sugar to give the top a golden color.

20. Place the filled form in the oven (which is still working) for about 5-7 minutes, so that the top layer browns.

And here it is, an appetizing and incredibly delicious Guryev porridge is ready. Ordinary semolina has miraculously transformed into an exquisite dessert, which is immensely popular in Russian cuisine restaurants. In this porridge, the layers do not mix – they are held in place by the appetizing foam from evaporated milk. Such a dessert can serve as an excellent breakfast, and to shorten the time for its morning preparation, the foam can be prepared the day before and stored in the refrigerator.