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Guryev porridge with cream and candied fruits

Author
Cookinero 9 Oct 2025
1150
Guryev porridge with cream and candied fruits

Even children do not notice semolina in Guryevskaya porridge, it is so delicious. There are several versions of the recipe's history. But they all come down to the fact that this dish appeared thanks to Count Guryev. One day, the Count was visiting a friend. For breakfast, they served porridge with creamy foam and dried fruits, prepared by the serf cook Zakhar Kuzmin. The dessert delighted Guryev so much that he decided to buy out the entire Kuzmin family and made Zakhar his chef. Later, this porridge even entered the cookbook of Russian dishes.

How to cook Guryev porridge with cream and candied fruits

Step 1

Guryev porridge with cream and candied fruits

Prepare the foam. Pour the cream into a saucepan and place it in the oven to heat. As soon as the foam forms, carefully remove it with a spoon onto a separate plate. Remove 5-6 foams in this way and set them aside for now.

Step 2

Guryev porridge with cream and candied fruits

Prepare semolina porridge. Add semolina and sugar to the cream left over from skimming. Cook the porridge over low heat for 3-4 minutes, stirring it gently with a spoon. Add butter and stir.

Step 3

Guryev porridge with cream and candied fruits

Finish cooking. Grease a ceramic pot or saucepan with butter. Layer the dessert: cover a layer of semolina porridge with a layer of creamy foam. Pour jam over it and sprinkle with a mixture of nuts, candied fruits and raisins. Make another layer of porridge, foam and a mixture of dried fruits. Pour jam over the very top. Put the pot with Guryev porridge in the oven for 20 minutes.

Guryev porridge with cream and candied fruits - FAQ About Ingredients, Baking Time and Storage

Yes, you can use a dairy-free alternative like coconut cream or a high-fat plant-based cream. Keep in mind that this will slightly alter the traditional flavor and texture, but it will still be delicious. Just ensure the alternative cream can be heated and whipped to a similar consistency for the foam.
Yes, you can assemble the porridge without baking and keep it covered in the refrigerator for up to 24 hours. When you're ready to serve, bake it directly from the fridge, though you may need to add a few extra minutes to the baking time. I don't recommend freezing it, as the texture of the semolina and foam can change significantly.
Dried fruits like raisins, cranberries, or chopped apricots make a great substitute. They'll provide a similar chewy texture and fruity sweetness. You could also use a small amount of orange or lemon zest for a citrus kick without the sugar content of candied fruit.
Absolutely. Ensure the semolina you use is certified gluten-free, as not all semolina is safe for those with celiac disease or a severe gluten intolerance. Many brands offer gluten-free semolina or semolina alternatives, like finely ground almonds or gluten-free flour blends, though these may slightly alter the texture of the porridge.
Serve it warm, straight from the oven. It's rich, so small portions are ideal, perhaps with a scoop of vanilla ice cream on the side for a decadent dessert, or with a cup of coffee or tea to cut through the sweetness for a brunch item.
Ensure your cream is very cold before you start. Also, make sure you're using a high-fat cream, ideally heavy cream or whipping cream, as they whip best. If it's still not working, a tiny pinch of cream of tartar can help stabilize it. Whisking by hand will take longer than with a mixer, but be patient.
While the traditional dish is sweet, a savory version could be interesting. Use a savory, unflavored cream or a thick béchamel sauce instead of the sweetened cream. Omit the sugar and use herbs, sautéed mushrooms, or fried onions layered with the semolina. Top with cheese and bake until golden. It's a creative twist but not the classic preparation.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or in a pan over low heat to avoid drying it out. The texture is best when freshly made, but it's still enjoyable the next day.

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