Creamy Honey and Raisin Vermicelli Pots
THIS IS A RICH AND COMFORTING DESSERT, WHICH CAN BE EATEN HOT OR COLD AND ONLY TAKES MINUTES TO MAKE. ENRICH THIS DISH EVEN FURTHER BY SERVING WITH ROASTED OR STEWED PLUMS, APPLES OR PEACHES.
SERVES 4 | PREPARATION TIME: 10 MINUTES | COOKING TIME: 8–10 MINUTES
FRESH
500ml full-cream (whole) milk
grated zest of 1 unwaxed orange
1 tablespoon double cream
SPICES
¼ teaspoon ground cardamom seeds
PANTRY/LARDER
2 tablespoons ghee or unsalted butter
100–125g fine wheat vermicelli, broken into small and medium-sized pieces
3–4 tablespoons caster sugar
1 tablespoon raisins or finely chopped apricots or dates
DECORATION
1 tablespoon runny honey
1 tablespoon flaked almonds, lightly toasted
NOTE
Wheat vermicelli can also be replaced with rice vermicelli.
1. Heat the ghee or butter in a heavy-based saucepan over a low–medium heat.
2. Add the broken vermicelli and stir-fry for about 1 minute, or until golden.
3. Reduce the heat and pour in the milk, sugar, ground cardamom seeds, raisins and orange zest. Stir and gently simmer for 5 minutes, then add the cream and continue cooking for a further 2–3 minutes, or until it thickens.
4. Turn off the heat, serve in individual pots and decorate with honey and flaked almonds.