Guryev porridge with apricot sauce

To make foam, pour 3 cups of milk into a wide, shallow pot and place it in a preheated oven.

When a rosy foam appears on the surface, remove it and transfer it to a separate dish. Prepare ten to twelve foams this way.

Wash 300 g of apricots, cut along the grooves, remove the pits and slice thinly. Bring the remaining milk to a boil, add salt and gradually stir in semolina.

When the porridge becomes thick, remove the pot from the heat, cool it down, add vanillin, nuts roasted in butter, egg yolks crushed with sugar, and whipped egg whites and mix gently.

In a greased thick-bottomed pan, layer porridge, then apricots, and 1 milk foam.

Repeat this procedure until the foam runs out.

Sprinkle the layered porridge with powdered sugar, place it in the oven, and bake until a golden crust forms.

To prepare the sauce, wash 200 g of apricots, cut in half, remove the pits, add 200 ml of water and bring to a boil.

Add sugar, boil for 5 minutes, and strain through a sieve.

Garnish the cooked porridge with apricot slices, chopped nuts, and candied fruits, and serve it at the table.

Serve the chilled or hot sauce separately.