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.

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