1 c semolina
2 1/2 c milk
2 tb butter
2 tb sugar
2 c dense cream
2/3 c nuts
2 c canned fruits
1/2 c sugar
1/2 ea lemon,vanilla,salt
Take a not very deep pan. Put cream (must be dense) into the
hot oven. As soon as there is a pink skin on the cream, take it
carefully away on the plate. Be careful not to tear. Do it until
you have 6-7 skins.
Boil a viscous kasha (mush) on milk. Add butter, sugar (2 tb),
vanilla, salt and mix very well. Put kasha into the oven to warm
up for 30 minutes. Add the rest of baked cream to kasha.
Nuts caramelizing: nuts must be caramelized otherwise kasha will
be grey and not have a very good taste. Nuts must be tempered
(fired) at first. Then put in a very hot water for 10 minutes.
After that take the skins off and dry and chop them. Put sugar
(1/2 c) in the pan on the heat, add lemon juice, wait until red
colour and add nuts. As soon as nuts are caramelized, take them
out and let cool down.
Prepare a baking form. Grease it with butter. Put a little kasha
as first layer, then a skin and nuts, chopped canned fruits.
Repeat it until all the skins are used. The last layer is made of
kasha. Decorate with sugar, fruits and nuts and put the form into
the hot oven for 10-20 minutes.
Gouryevskaya Kasha is served with apricot puree or any fruit juice