Description of an unforgettable meal
Guryevskaya porridge can be called boththe second course, and dessert, which is why it is loved by children. The recipe for preparing such a dish is quite labor-intensive, but it is worth it to tinker and please your household. Guryev porridge is a thick porridge cooked with semolina in milk, layers with kaymak, various nuts and fruit jam and caramelized in the oven at low heat. Kaymak is the foam that is removed from the cream poured into a wide frying pan. The resulting foam alternates in layers with thickly cooked semolina porridge, pre-mixed with chopped nuts. Everything is brought to readiness over low heat in the oven. The finished mass is poured with jam and decorated with dried fruits on top. Technology of cooking Guryev porridge:
- Cook the semolina porridge;
- Prepare milkshakes;
- Grind the nuts and roast them - without this, the porridge may acquire an unappetizing gray hue and lose its taste;
- Prepare dried fruits;
- Lay the resulting ingredients in layers;
- Tear the porridge in the oven.
Of course, it requires special attentionMaking creamy foams. To make them, pour the cream into a deep frying pan and place it in the oven, preheated to medium temperature. When foam appears, remove it and put it on a plate. Then wait for new foam to appear. Repeat this as many times as necessary for the amount of semolina porridge cooked. Of the dried fruits, dried apricots, candied fruits, raisins, and figs are best. It is worth choosing two types of nuts, hazelnuts and peanuts. Sweet lovers use jam or honey when laying out the porridge in layers. This way, you get the so-called layered pie from a layer of porridge covered with dried fruits, poured with honey or jam, sprinkled with nuts, covered with foams, and the next layer is similar to the first. How many layers are in Guryev porridge, you decide. Guryev porridge has an extraordinary appearance and taste. It cannot leave anyone indifferent. And the most interesting thing about it is that there is no single correct recipe for its preparation. All culinary sources of the 19th century have preserved various recipes. I offer several options for preparing this masterpiece for you to try.
Classic way of cooking
The recipe consists of the following ingredients:
- cream 35% (not less) - 600 g;
- peeled walnuts - 200 g;
- raisins - 200 g;
- semolina — 200 g;
- granulated sugar — 100 g.
Where to start cooking?Let's start by preparing the ingredients for the porridge layers. Pour boiling water over the raisins for 10 minutes. Fry a handful of nuts and chop the rest. Add a tablespoon of sugar and the same amount of water to the fried nuts. Put on medium heat so that the nuts caramelize and remove from the stove. Pour the cream into a deep frying pan, preheat the oven to 160 degrees, put the frying pan in it. Wait until the foam begins to appear. As soon as a fluffy foam appears, carefully remove it with a slotted spoon and put it on a flat dish. In this way, prepare the required amount of foam. Cut one cooled foam into wide strips. Now add semolina porridge, the remaining sugar, to the remaining hot cream, gradually stirring, add salt and cook until the semolina is ready. Next, strain the raisins and dry them on a paper towel. Add them to the porridge. Put the chopped foam, crushed nuts there and mix. Grease the form in which the porridge will be baked with butter. Carefully lay out each of the ingredients in layers: porridge, nuts, foam. Sprinkle the last layer of porridge with sugar. Put in an oven preheated to 170 degrees to caramelize the sugar. Take out the porridge, turn it over onto a plate. Serve Guryev porridge, decorated with nuts and berries. Of course, you can make any logical changes to this recipe, vary the types of nuts and add other ingredients, replace cream with milk, add honey, jam, butter. But you can also simplify its preparation.
Simple way of cooking
The recipe consists of the following ingredients:
- milk - 400 ml;
- peeled walnuts - 2 tbsp;
- sweet almonds - 100 g;
- semolina — 200 g;
- granulated sugar - 4 tbsp;
- butter - 2 tbsp;
- vanillin - ½ tsp.
Pour milk into a saucepan, add sugar andvanilla, bring to a boil. Stir in semolina, cook for 10 minutes. The porridge needs to cool down a little. Then add crushed and roasted almonds. Grease a baking dish for porridge with butter, pour in the porridge mixed with nuts, sprinkle with ground walnuts and sugar and brown in the oven preheated to 170 degrees. The finished porridge can be decorated with whipped cream, fruit. Guryev porridge is unusual in that it is not quite porridge. The most similar type of dish to it is pudding. Fantasize about the ingredients and cooking options. The main thing is to remember a few important points:
- Nuts should always be roasted before adding to the porridge;
- You can use different types of jam and honey at the same time, but in order to preserve the creamy taste, they should be added to the finished porridge in the form of an ornament;
- You can serve muffin in the portion pots in which it was prepared;
- Variety of the taste of porridge will help spices, such as fresh peel, cardamom, cinnamon and rum;
- You can decorate the porridge with caramelized nuts or simply sprinkling sugar on top, which will melt and turn into caramel;
- Also in the layers you can add fresh berries.
And to ennoble the porridge, you can use that same butter, which, as we know, won’t spoil it.
Rich composition of Guryev porridge
The recipe consists of the following ingredients:
- semolina — 300 g;
- granulated sugar — 120 g;
- milk - ½ cup;
- confectionery cream (more than 30% fat) - 600 ml;
- walnuts (peeled) - 50 g;
- pine nuts - 50 g;
- hazelnuts - 50 g;
- raisins - 120 g;
- figs - 120 g;
- strawberries - 120 g;
- dried fruits, candied fruits - 100 g;
- mint leaves.
First we need to cook thick semolina,on water with the addition of 1 teaspoon of sugar and ½ cup of milk. The cereal should be poured slowly, adding very little by little to the boiling liquid so that no lumps are formed. You can even use a small sieve and be sure to stir continuously. For flavor, at the end of cooking semolina porridge, you can add a little rum or expensive cognac. Now it's time to prepare the nuts and dried fruits. Take some of the nuts, sprinkle with sugar, wrap in foil and heat in the oven at 150 degrees for 15 minutes. Grind the remaining nuts and cut the dried fruits (whatever you like). The most important thing is kaymak. We must get fatty foams. And this can be done by melting our heavy cream in the oven in a wide dish over low heat. When the foam has melted, it must be removed onto a porcelain flat plate to cool. Place a centimeter-thick layer of porridge in a greased form, press it down a little and cover with foam. Sprinkle dried fruits and nuts on top of the foam. You can grease it with honey or jam, but it's up to taste. And repeat the layers until all the ingredients are in place. Sprinkle the top layer with nuts and granulated sugar and put it in the oven at 160 degrees. Caramelize the sugar and take our dish out of the oven. Carefully turn the form over onto the dish in which you plan to serve it. Decorate the resulting masterpiece with berries, candied fruits and mint petals. Your loved ones will simply lick their fingers with pleasure from enjoying such a dish.
