Sweet Angel Hair Vermicelli
Preparation Time: 30 Minutes
Cooking Time: 10-30 Minutes
Ingredients
Orange Cream
90ml/3fl oz double cream
3 tsp sugar
1¼ tsp orange zest
Vermicelli
3 tbsp ghee
1 tbsp flaked almonds, plus extra to serve
2 tsp raisins or sultanas
125g/4½oz very thin vermicelli, also known as seviyan (available
from Asian supermarkets)
125g/4½oz sugar
300ml/10½fl oz water
Method
1. For the orange cream, whisk together all of
the orange cream ingredients in a bowl until the mixture is well combined
and soft peaks form when the whisk is removed. Chill in the fridge
until ready to use.
2. For the vermicelli, heat the ghee in pan over
a medium heat. Add the flaked almonds and raisins or sultanas and
fry for 2-3 minutes, or until the almonds are golden-brown.
3. Add the vermicelli and stir-fry for 2-3 minutes,
or until golden-brown.
4. Add the sugar, reduce the heat to low and
stir well until it has dissolved.
5. Add the water and stir well, then cover the
pan with a lid and simmer on the lowest heat for 5-6 minutes, or until
the vermicelli strands are soft. (Add water as necessary to stop the
mixture from drying out.) Turn off the heat and steam the vermicelli
mixture over the residual heat for 3-4 minutes. When cooked, separate
the vermicelli strands with a fork and gently fluff them.
6. To serve, spoon the sweet angel hair vermicelli
among four serving dishes. Place a spoonful of the chilled orange
cream on top of each. Garnish with more flaked almonds.
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