Dessert

Guryev Porridge

A festive baked semolina dessert layered with nuts, dried apricots, and caramelized cream skins.

What you’ll need

• semolina: 250 g
• milk: 1200 ml
• heavy cream: 600 ml
• sugar: 180 g
• walnuts: 120 g
• almonds: 100 g
• dried apricots: 150 g
• vanilla extract: 5 ml
• fine salt: 3 g

How to make it

1. Toast the nuts at 170°C/340°F for 8-10 minutes, cool, and chop coarsely. Cover the apricots with hot water for 10 minutes, dry, and cut into strips.

Keep cooking
in the app.

This is your first step. Continue with In My Fridge for the full cooking method.Get the app Available for iPhone and iPad

From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.