Breakfast, Каши, Манка

Guryev semolina porridge, with heavy cream, milk skin and vanilla

23.09.2016

Amazing day, oh, it is already night… But ok, this morning was great, my first try of mastering a really old recipe- recipe from  year 1851! I have to say, people in Russian Empire knew how to eat really well. Yes, the recipes I found are hard to read because they are written on old-russian language, most of the times there is no info about weight and some other points are missing, as well as cooking in a stove was a bit difficult I think:)

You know, that might be strange, but here in Russia we are losing our history. Maybe because of current culture, maybe because of Russian past, I mean USSR, but we forgot almost everything about our cuisine. Russian cuisine is not only about borsh and vodka, there are so many amazing dishes, but they are forgotten. All people know pizza, sushi, different american and mexican fastfood, and does not know anything about russian cuisine, about food of their native country. What should we do? I think we just have to keep going and telling everyone about our native dishes, and telling not only russian people but everyone who visits this blog. I love cooking and I love it for having no borders and having no restrictions, so let it be like this- I want to share our food with you, yes, with you, the one who is reading those words right now, and I want you to feel the warmth of russian hospitality through our food, feel the friendship and love.

And that would be great to start with amazing semolina porridge-  Guryev semolina porridge, with heavy cream, milk skin and vanilla. Actually, I got hard times looking for a “milk skin” translation. I hope I am right but will try to clarify. When you heat up the milk, and you do not boil it, just heat, the tender structure start appearing on a milk, that is milk skin, that is what my dictionary told me.

That porridge was the favorite dish of Russian emperor Alexander III (1845-1894).

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Every time I understand that writing about iteresting things really fascinates me. I want to write, what to tell you as soon as possible about that new recipe, I want to share some new info with you and make a photo as good as I can so you will feel the same as I. I am would be so happy if at least 1 person tries this recipe and will be happy:)

First of all, some important moments before you start cooking:

  • Find the best farmer milk you can. Do not use powdered milk, we need fat milk cow, that is it
  • Take heavy cream with the biggest fat %
  • The vanilla extract is necessary
  • If you have frozen berries with sugar left from summer or homemade berries jams, use them, if no, try to find best berries you can. It is a common situation that berries from the store will have no taste at all
  • If you use frozen berries with sugar, do not add sugar to the porridge. If you use clear berries, add sugar to porridge.

Now to the recipe. I made that porridge in ramekins but you may use anything you can place into the oven. That is my first recipe that I found in an old culinary book from 1851 and the thing is that there are no weights in that recipe. Ofc I tried to give you needed weights and you may use them but please refer to your experience as well just because sometimes it will be needed to add more heavy cream or milk or add more semolina.

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Ingredients (for 2 people):

  • 200 gr milk
  • 300-400 gr heavy cream
  • 5 tb spoon semolina (the porridge should be thick)
  • 1 tb spoon vanilla exptract
  • 1 tb spoon butter
  • lemon zest
  • berries in sugar – 100-150 gr
  • 2 tb spoon sugar

Instructions:

  1. Pour the milk into the pot and start heating it up. DO NOT BOIL. Just heat. When you start seeing milk skin appear on a milk surface, start collecting it into a cup. Continue doing so till all milk becomes milk skin. At the end you will get a cup full of skin milk with some bits of milk.
  2. At the same time start making semolina porridge. Get heavy cream to the boil, add vanilla extract, then add semolina by small amounts, mix the porridge all the time. Mix really well. Just after 20-30 seconds of constant mixing on fire remove the pot from the fire, add butter to the porridge, mix one more time, cover it and leave for 5 minutes.
  3. Skin milk is ready, porridge is ready, now cut the berries and mix with sugar.
  4. Set oen to 170C (340F)
  5. Next start gathering our porridge, take a ramekin: first layer- semolina porridge, second layer- skin milk, third layer- berries, and so on. Powder the top layer with sugar and lemon zest. Place the porridge into the oven for 10 minutes till the top becomes golden.

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