📝 About This Recipe
Named after Count Dmitry Guryev to celebrate a 19th-century victory, this isn't your average morning porridge; it is a majestic, multi-layered masterpiece of Russian haute cuisine. This dish features velvety semolina interleaved with 'kaymak' (caramelized milk skins), crunchy honey-roasted nuts, and a vibrant medley of preserved fruits. It’s a sophisticated, architectural dessert that transforms humble grains into a royal indulgence fit for a Winter Palace banquet.
🥗 Ingredients
The Semolina Base
- 1/2 cup Semolina (Cream of Wheat) (fine grind)
- 2 cups Whole Milk (high fat content is best)
- 1/2 cup Heavy Cream
- 3 tablespoons Granulated Sugar
- 1 teaspoon Vanilla Extract (or 1/2 vanilla bean, scraped)
- 1 pinch Salt (to balance the sweetness)
The Kaymak (Caramelized Milk Skins)
- 2 cups Heavy Cream (40% fat) (for creating the skins)
The Nut & Fruit Layers
- 1/2 cup Walnuts or Hazelnuts (shelled and blanched)
- 2 tablespoons Honey (for roasting the nuts)
- 1/4 cup Dried Apricots (finely chopped)
- 1/4 cup Candied Cherries or Berries (drained)
- 1 cup Peaches or Pears (canned or poached, sliced thin)
The Topping
- 2 tablespoons Cane Sugar (for caramelizing the top)
- 3-4 sprigs Fresh Mint (for garnish)
👨🍳 Instructions
-
1
Preheat your oven to 300°F (150°C). Pour 2 cups of heavy cream into a wide, shallow baking dish. Place it in the oven for about 20-30 minutes until a golden-brown skin forms on the surface.
-
2
While the cream is in the oven, toss your nuts with honey and a pinch of salt. Spread them on a parchment-lined tray and roast for 10-12 minutes until fragrant. Let them cool, then crush them coarsely.
-
3
Carefully remove the cream dish from the oven. Using a spatula, lift off the golden skin (the kaymak) and place it on a plate. Return the dish to the oven to form another skin. Repeat this process until you have 4-5 skins.
-
4
In a heavy-bottomed saucepan, bring the milk, 1/2 cup heavy cream, sugar, and vanilla to a gentle boil.
-
5
Slowly whisk in the semolina in a thin stream to avoid lumps. Reduce heat to low and cook, stirring constantly, for 5-7 minutes until the porridge is thick and smooth.
-
6
Fold the remaining liquid cream (leftover from the skin-making process) into the cooked semolina to make it extra rich.
-
7
Butter a deep baking dish or individual ceramic ramekins. Begin the layering process: spread a thin layer of semolina at the bottom.
-
8
Place one of the golden cream skins (kaymak) over the semolina. Sprinkle with a portion of the roasted nuts and chopped dried fruits.
-
9
Add another layer of semolina, followed by another cream skin, nuts, and slices of peaches or pears. Continue until all ingredients are used, ending with a layer of semolina.
-
10
Sprinkle the top layer generously with cane sugar. Increase the oven temperature to 400°F (200°C) or use the broiler setting.
-
11
Bake for 5-7 minutes, or broil briefly, until the sugar on top melts into a crisp, dark amber caramel crust.
-
12
Remove from the oven and let it rest for 5 minutes. Garnish with fresh mint and any remaining candied fruit before serving warm.
💡 Chef's Tips
If you find making the milk skins too tedious, you can substitute them with layers of thick clotted cream, though the flavor won't be as toasted. Always whisk the semolina in a very slow stream; adding it too fast is the number one cause of lumps. For an extra touch of luxury, soak the dried fruits in a little bit of Cognac or Grand Marnier for 30 minutes before assembly. Ensure your baking dish is deep enough; the beauty of Guriev Kasha is in the visible, distinct layers when scooped out. Don't skip the salt; it is essential to cutting through the richness of the cream and sugar.
🍽️ Serving Suggestions
Serve warm in the center of the table as a grand finale to a Russian-themed dinner. Pair with a glass of chilled dessert wine or a strong, dark Russian Caravan tea. A side of tart cranberry or lingonberry jam provides a perfect acidic contrast to the sweet cream. For a modern twist, serve with a scoop of vanilla bean ice cream on the side. Excellent when accompanied by small almond cookies or crisp tuiles.