Ingredients
For the orange cream
90ml/3fl oz double cream
3 tsp sugar
1¼ tsp orange zest
For the 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.
