Usuba
Layered Semolina Porridge with Blueberries and Dried Fruits
A classic Russian dish made with tender semolina porridge, baked with milk foam, blueberries, and dried fruits. The porridge is layered and baked in the oven until golden, then served as a festive dessert or a hearty breakfast.
- Total
- 30 min
- Standard serving
- 405.5 g
Ingredients
Total 6
Instructions
- 1
Step 1
Mix blueberries with sugar and let sit for a few hours to release the juice.
- 2
Step 2
Cook semolina porridge in cream with vanilla added. Cool down.
- 3
Step 3
Finely chop the dried fruits.
- 4
Step 4
Pour the milk into a wide saucepan and place it in an oven preheated to 160 °C. Simmer until a skin forms on the surface. Remove the skin with a skimmer and transfer it to a flat dish. Repeat the process 4–5 times until you have collected the desired amount of skins.
- 5
Step 5
Place a layer of blueberries on the bottom of the pot, then a layer of semolina porridge. The next layer is dried fruits, then milk foam, then blueberries again. Alternate the layers until the end. Sprinkle the top layer of porridge with sugar to taste.
- 6
Step 6
Place the form in an oven preheated to 170 °C and bake until golden caramel forms on the surface. Remove from the oven and decorate with dried fruits before serving.
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