Guryev porridge with strawberries

According to one of the versions, Count Dmitry Guriev himself came up with this recipe for making porridge at the beginning of the 19th century. Serve this dish can be both for breakfast and for dessert.

Photo: Alexey Grechischev
Semolina0.5 stackCream 20% fat2 stackAlmond3 tbsp.3 tbsp.Walnut4 piecesJam4 tbsp.Apricot jam4 tbsp.Berries1 handful
  • Servings:
  • Preparation time:5 minutes
  • Cooking time:15 minutes
  • Flow temperature:Room temperature
  • Processing Type:Cooking
  • Kitchen:Russian
  • Occasion:Everyday
  • Season:year round

Brewed semolina porridge with hot cream.

When the porridge cools, add roasted almond leaves. Stir.

We put in a plate or a vase a layer of porridge with almonds.

Sprinkle lightly roasted walnuts and honey.

The next layer is porridge with almonds.

Put a layer of strawberry jam.

You can add a little lemon to the acidity to dilute the very sweet taste of the dish.

Put a layer of porridge with almonds.

Add a layer of apricot jam.

Close the layer of porridge.

Top decorate with berries and nuts.

Berries can be replaced by dried fruit.

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