Guryev porridge
Description
The recipe won't take much time. Peel the nuts and place them in a bowl. Pour boiling water over the nuts and let them sit for 2–3 minutes. Remove the thin skin, dry the nuts, and grind them in a food processor, adding 1 teaspoon of water for every 1 tablespoon of nuts. Transfer the nut mixture to a bowl. Preheat the oven. Pour the cream into an enameled cast-iron skillet, place it in the oven, and skim off the golden foam that forms, collecting about 12–15 spoonfuls in a separate bowl. Use the remaining cream to cook semolina porridge. Add the ground nuts, sugar, butter, cardamom, lemon zest, and cinnamon to the porridge. Mix well. Spread the semolina porridge in a heatproof dish in a layer 0.5–1 cm thick. Place the cream foam on top. Then add another thin layer of porridge and another layer of foam. In the second-to-last porridge layer, add some jam and star anise. Bake for about 10 minutes in the oven over low heat. Remove the Guriev porridge from the oven, top with the remaining jam, and serve immediately while hot.