Gurievskaya porridge with almonds and candied fruits from Alena Solodovichenko

Ingredients

• 1 cup semolina
• 1 l heavy cream
• 30 g butter + more for greasing
• 5 yolks
• 7 proteins
• 150 g sugar
• 30 g almond "petals"
• candied fruits and dried fruits - to taste

Cooking

Step 1

Cook thick semolina porridge on cream without salt and sugar, pouring grits in a thin stream into low-boiling cream. Stir frequently to prevent lumps from forming. Put the butter in the finished porridge, mix, cool.

Step 2

Preheat oven to 180°C. Rub the yolks with sugar until white. Separately, beat the whites in a dense foam.

Step 3

Combine the yolk mass with porridge, mix. Gently, in several steps, add the proteins, kneading with a spatula from the bottom up.

Step 4

Grease a round shape with butter, lay out the semolina mass. Put in the oven for 35 minutes. Garnish with candied fruit and dried fruits before serving.