Subj : Guryev Porridge (Russian Dessert Porridge)
To   : All
From : Ben Collver
Date : Tue Oct 08 2024 10:32:23

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Guryev Porridge
Categories: Dessert, Russian
     Yield: 1 Batch

     1 l  Milk (4 c)
     3 tb Semolina; heaping
     2 tb Sugar
    50 g  Nuts (2 oz)
    50 g  Butter (2 oz)
     2 tb Honey
     1 ts Vanilla sugar
     1 tb Poppy seeds
          Blackcurrant jam
          Dried fruits
     1 pn Salt

 Start with the most complicated step: making the milk skins. Pour
 half of the milk into a pan or any baking dish with a wide surface.
 Put it in the oven and bake at 200°C/400°F until you notice the
 golden-brown "skin" on the surface. Take the dish out of the oven and
 remove the skins with a slotted spoon.

 Place the dish back in the oven and repeat the process until you run
 out of milk and have enough caramelly milk skins to put in your
 porridge.

 Next, make basic semolina porridge: pour the remaining half of milk
 into a pan, add semolina, sugar, vanilla sugar, and salt. Bring the
 porridge to a slight boil, constantly whisking it–-this way you
 easily avoid unwanted semolina lumps. After some minutes you'll
 notice how the mixture gets thicker and thicker. Remove the ready
 porridge from the heat, add half of the butter and separate the
 porridge into two equal parts. Add poppy seeds in one half, mix
 properly and set both parts of the porridge aside.

 To make blackcurrant jam just take frozen blackcurrant, add a 2 tb of
 sugar and bring it to a slight boil. Stew for 5 minutes and cool
 completely. You can use not only blackcurrant but any berries to your
 liking.

 Now layer the dessert: put the first layer of poppy seed porridge,
 then milk skins, cover it with 1 tb of berry jam, add some chopped
 dried fruits such as raisins or any berries, and sprinkle with milled
 nuts–-here I use hazelnuts.

 Then add another layer of vanilla porridge, a couple of small pieces
 of butter and finish with more chopped nuts and a spoon of honey.

 Bake Guryev porridge at 180°C/350°F for about 20 to 25 minutes and
 serve warm.

 Recipe by Victoria Drey

 Recipe FROM:
 <https://www.rbth.com/russian-kitchen/330012-guryev-porridge-dessert>

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