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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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