Semolina porridge with stewed apples
1 serving
30 minutes
Semolina porridge with baked apples is a delicate and cozy dish of Russian cuisine, rooted in traditional morning breakfasts. The semolina cooked in milk becomes airy and silky, while the caramelized apples add natural sweetness and a slight tartness. A hint of cinnamon enhances the fruity aroma, almonds add crunch, and fresh mint refreshes the taste. Sea buckthorn puree brings tartness and brightness, creating a harmony of flavors. This porridge is not just breakfast but a true gastronomic delight that warms the soul and fills the day with joy.
1
Add semolina to boiling water, steam it, pour in milk, and stir with a whisk to avoid lumps. Cook until ready, adding salt, sugar, and butter to taste.
- Semolina: 20 g
- Milk: 150 ml
- Salt: 1 g
- Sugar: 15 g
- Butter: 30 g
2
Peel the apple and cut it into cubes. Blanch the apple in water, adding sugar.
- Green apples: 60 g
- Water: 50 ml
- Sugar: 15 g
3
Add the prepared apple to the ready porridge, mix, and sprinkle with cinnamon. Serve the porridge on a plate, top with almonds, and garnish with mint. Serve with sea buckthorn puree.
- Green apples: 60 g
- Ground cinnamon: 1 g
- Almond: 6 g
- Mint: 1 g
4
For the puree, blend sea buckthorn with sugar and strain through a sieve.
- Sea buckthorn: 20 g
- Sugar: 15 g
