Guryev Porridge

Guryev porridge recipe - cooking semolina porridge with nuts, jam, lemon zest and cinnamon. Guryevskaya porridge appeared at the beginning of the 19th century and is now considered a traditional Russian dish.

Ingredients

• Cream - 1.25 Liters
• Semolina - 1/2 Cup
• Nuts - 500 Grams
• Almond Essence - 4-5 Drops
• sugar - 1/2 Cup
• Jam - 1/2 Cup
• Butter - 2 Tbsp. spoons
• Cardamom - 1 Pinch
• Lemon zest - 3-4 Teaspoons
• Cinnamon - 2 Teaspoons
• Ground star anise - 1/4 teaspoon

Directions

1. Peel the nuts, place in a bowl. Pour boiling water over the nuts, let stand for 2-3 minutes. Peel, dry and grind in a food processor, adding 1 teaspoon of water for every 1 tablespoon of nuts. Put the nut mixture into a bowl.
2. Preheat the oven. Pour the cream into a cast-iron enamel pan, put in the oven and remove the resulting ruddy foams in a separate bowl. You need to collect about 12-15 foams.
3. With the remaining cream, boil the semolina porridge. Add crushed nuts, sugar, butter, cardamom, lemon zest and cinnamon to the porridge. Mix.
4. Place the semolina porridge in a heat-resistant dish with a layer of 0.5-1 cm. Put the froth on top. Then again pour a thin layer of porridge and put the foam on top again. Add a little jam and star anise to the penultimate layer of porridge. Bake for about 10 minutes in the oven over low heat.
5. Remove the Guryev porridge from the oven, add the remaining jam on top and serve immediately.