Guryev porridge

6 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 984
• Proteins: 23.3g
• Fats: 67.1g
• Carbohydrates: 73.8g

Ingredients

• Cream: 1.25 l
• Milk: 200 ml
• Semolina: 0.5 glass
• Nuts: 500 g
• Bitter almonds: 10 pc
• Sugar: 0.5 glass
• Strawberry jam: 0.5 glass
• Butter: 2 tbsp
• Lemon zest: 4 tsp
• Ground cinnamon: 2 tsp
• Ground anise (star anise): 0.3 tsp

Cooking steps

1. Pour boiling water over the peeled nuts for 2-3 minutes, remove the skin, dry them, and crush in a mortar, adding 1 teaspoon of warm water for each full tablespoon of nuts.

   Required ingredients:

   • Nuts: 500 g
   • Bitter almonds: 10 pieces

2. Pour the cream into a pan, place it in a preheated oven, and remove the forming foams when they start to brown. Place the finished foams in a separate dish.

   Required ingredients:

   • Cream: 1.25 l

3. Gather 12–15 foams this way.

4. Cook thick semolina porridge with the remaining cream and milk, add crushed nuts, sugar, ground spices, and mix.

   Required ingredients:

   • Semolina: 0.5 glass
   • Milk: 200 ml
   • Nuts: 500 g
   • Sugar: 0.5 glass
   • Lemon zest: 4 teaspoons
   • Ground cinnamon: 2 teaspoons
   • Ground anise (star anise): 0.3 teaspoon

5. Grease a fireproof pan with high edges or a wide flat skillet with oil, pour in some semolina porridge (a layer of 0.5–1 cm thick should be formed), cover with foam, pour another layer of porridge, layer again with foam, and repeat this procedure until the last foam remains.

   Required ingredients:

   • Butter: 2 tablespoons

6. Add a little jam to the last layer.

   Required ingredients:

   • Strawberry jam: 0.5 glass

7. Place the pan in a preheated oven for 10 minutes, then remove and pour the remaining jam on top.

   Required ingredients:

   • Strawberry jam: 0.5 glass

8. Serve in the same dish in which the porridge was cooked, cut into portion pieces.