Guryev Porridge
⏳ Time
45 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
Recipe taken from the book 'Delicious Porridges: 365 Best Recipes'.
Ingredients
- Cream - 1¼ l
- Milk - 7 fl oz
- Semolina - ½ cup
- Nuts - 17.6 oz
- Bitter - 10 pieces
- Sugar - ½ cup
- Chili jam - ½ cup
- Butter - 2 tablespoons
- Citrus Zest Mix - 4 teaspoons
- Ground Cinnamon - 2 teaspoons
- Star anise - ¼ teaspoon
Step by Step guide
Step 1
Pour boiling water over the peeled nuts for 2–3 minutes, remove the skins, dry them, and crush in a mortar, adding 1 teaspoon of warm water for each full tablespoon of nuts.
Step 2
Pour the cream into a frying pan, place it in a preheated oven, and remove the forming froth when it starts to brown. Collect the froth in a separate container.
Step 3
Collect 12–15 pieces of froth in this way.
Step 4
In the remaining cream and milk, cook a thick semolina porridge, add the crushed nuts, sugar, ground spices, and mix well.
Step 5
Grease a fireproof frying pan with high sides or a wide flat saucepan with butter, pour in a little semolina porridge (it should form a layer 0.5–1 cm thick), cover with froth, pour in another layer of porridge, cover again with froth, and repeat this procedure until the last froth is used.
Step 6
In the last layer, add a little jam.
Step 7
Place the frying pan in the preheated oven for 10 minutes, then remove and pour the remaining jam on top.
Step 8
Serve in the same dish in which the porridge was prepared, cutting into portioned pieces.
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