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Guryevskaya porridge
Cooking Guryev porridge is a pleasure, because it is an unusual dish that does not require much effort, but evokes a desire to create. Once upon a time, the cook Kuzmin invented a recipe for a dish that gained enormous popularity. Guryev porridge is named after Count Guryev, who adored sweets. Despite the semolina base, the dish is considered a dessert.
How to cook Guryevskaya porridge
Step 1
Prepare the base for semolina porridge. Pour milk into a saucepan or shallow pan. Add vanilla sugar, granulated sugar and place on the fire to bring to a boil.
Step 2
Cook semolina porridge. When the milk boils, pour in the semolina. Pour with one hand, stir with the other continuously to avoid lumps. Cook the porridge for about 5 minutes on low heat or minimal heat until it thickens completely.
Step 3
Prepare the porridge for baking. Remove from heat, add butter. Mix thoroughly. Beat in the chicken eggs and stir with quick movements in one direction. When the eggs are mixed into a homogeneous mass, change direction.
Step 4
Prepare the layers. Place the chopped nuts in a dry, hot frying pan. Stir and fry for 4-5 minutes. Cut the dried apricots into small pieces. Mix the nuts and dried apricots in one bowl.
Step 5
Make layers. Put the first layer of porridge on the bottom of the mold, sprinkle with a mixture of nuts and dried apricots on top, pour in any syrup you choose. Then repeat: porridge, nut mixture, syrup/cream, porridge. It is important that the final layer is semolina.
Step 6
Bake the Guryev porridge. Place the filled molds in an oven preheated to 180 degrees for 30 minutes. After you take the molds out of the oven, let the dessert cool for 10-15 minutes.
Guryevskaya porridge - FAQ About Ingredients, Baking Time and Storage
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