Vermicelli Pudding



⅓ cup Supreme Vermicelli (sev)
½ lt milk
¾ cup sugar (for diabetic friendly version , substitute with ¾ cup diabetic sugar)
½ cup double cream
¼ cup boiling water
¾ tsp agar agar powder
1 cup double cream
¼ cup icing sugar (for diabetic substitute ¼ cup Stevia)
Flake chocolate (crushed)


Heat a pot over medium heat. Add Vermicelli and toast until deep golden. Add milk and sugar. Stirring occasionally, bring the milk to a boil then stir in double cream. In a bowl, dissolve agar agar powder in boiling water and quickly add to milk. Stir well for 3-4 minutes then remove from heat and pour into desired serving dishes. Cool at room temperature then chill in the fridge for 1-2 hours. In a bowl, whip together double cream and icing sugar until soft peaks. Add a layer of whipped cream on top of the set pudding and sprinkle with crushed flake. Best  served chilled.

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