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Preparation Time
20 min
Cooking Time
1 h 10 min
Serves
6
Cuisine
Russian
Difficulty
Categories
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Guryev porridge in an old-style manner is an exquisite dish of our ancestors, who knew a lot about hearty and delicious desserts. Yes, it is indeed a dessert, as semolina porridge here is complemented with apricots, nuts, and creamy froths, baked in the oven. Preparing Guryev porridge cannot be called quick and simple, but the result is worth all the effort. The presentation of the dish allows for creative expression: Guryev porridge pairs excellently with fresh or canned berries and fruits, sweet sauces, and syrups. To decorate the cooled dish, you can use whipped cream. This will add more calories but make the dessert even more beautiful and fantastically tasty.
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Serves:
Milk - 500 ml
Cream 35% (fatty) - 300 ml
Butter - 50 g
Sugar - 100 g
Egg - 1 pc
Apricot - 10 pc
Walnut - 70 g
vanilla sugar - to taste
Salt - to taste
1
Pour milk into a saucepan, lightly salt and bring to a boil over high heat. Gradually add semolina in a thin stream, stirring constantly with a whisk.
2
Reduce heat to low and continue cooking the viscous semolina porridge, stirring constantly. Remove the pan from the heat and let the porridge cool for about 15 minutes at room temperature.
3
Toast the walnuts in a dry frying pan over low heat, stirring, until fragrant (about 5-7 minutes). Let the nuts cool, then chop them.
4
Separate the egg into white and yolk. Beat the egg whites with a mixer until foamy. Grind the yolk with sugar, add vanilla sugar to taste and mix.
5
Add the yolk, mashed with sugar, beaten egg white and fried walnuts to the warm semolina porridge, leaving a few nuts for decoration. Mix thoroughly and leave until ready to use.
6
Pour the cream into the baking dish. Preheat oven to 150°C. Place the pan with the cream on a baking sheet and place in the oven on the middle rack. Simmer for 30–40 minutes until foam begins to form on the surface of the cream. Remove the foam with a slotted spoon and transfer to a plate.
7
Peel the apricots and cut them into slices. Place most of the porridge in a greased fireproof frying pan or baking dish. Alternate layers of apricots and foam, then add the remaining porridge and smooth the surface. Bake at 180°C for about 30 minutes until golden brown.
8
Sprinkle the finished Guryev porridge with the remaining walnuts. Pour over fruit or berry syrup or sweet sauce to taste. Serve immediately.
Serves:
Fat
212
Carbs
250
Protein
38
Kcal
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