Guryev porridge (semolina dessert with nuts and cream skin)

Guryev porridge is a famous Russian sweet, created by a cook in the early 19th century and made famous by Count Guryev, a Russian finance minister. The semolina layers are interleaved with cream skins, nuts and dried fruit. It is a festive dessert and very impressive when served.

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Method

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1. Bring the milk to the boil and stir in the semolina in a thin stream. Cook for 5-7 minutes, stirring. ⏱ Timer: 5 min
2. Add the sugar, salt and vanilla sugar, remove from the heat and cool slightly.
3. Heat the cream, skim off the skin that forms on top (“penka”) and set it aside in a dish.
4. Toast the walnuts and almonds in butter; chop the dried fruit.
5. Layer in an ovenproof dish: porridge, cream skins, nuts, dried fruit, then repeat.
6. Spread jam on top and bake at 180 °C for 15-20 minutes until golden. ⏱ Timer: 15 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Stir the semolina in a thin stream so it does not lump.
• Lift off the cream skin (“penka”) gently; it forms the creamy layer.
• Do not overbake: the top should be golden, the inside creamy.
• A little cinnamon or rum goes well with it.

Frequently asked questions

What is “penka”?

The skin that forms on hot cream; in the past milk was heated in the Russian oven and the original was made from this.

How long does it keep?

Best fresh; 2 days in the fridge, still good warmed.

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• Kyiv cake (meringue and hazelnut)
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