A sweet aromatic delicious Middle Eastern dessert set with vermicelli, cream and cardamom and decorated with pistachios. Instead of preparing it into one large dessert I have made little cupcake sizes as it is quite decadent.


VERMICELLI CUPS
Author: 
Cuisine: Middle Eastern
 
A sweet aromatic delicious Middle Eastern dessert set with vermicelli, cream and cardamom and decorated with pistachios. Instead of preparing it into one large dessert I have made little cupcake sizes as it is quite decadent.
Ingredients
  • 300 gr Vermicelli
  • 3 Eggs
  • 11/2 Cups Sugar
  • ⅓ Cup Ghee
  • 375 ml Fresh Cream
  • ½ Cup Water
  • 2 Tsps. Baking Powder
  • ½ Tsp Cardamom Powder
  • Chopped Pistachios for Decorating
SYRUP
  • ½ Cup Sugar
  • ½ Cup Water
Instructions
  1. Preheat oven to 180°C
  2. Crush the vermicelli until it's coarsely broken.
  3. Beat eggs, sugar and ghee in with an electric or hand mixer until light and fluffy.
  4. Add the fresh cream, water, baking powder and cardamom powder and beat well for a few more minutes.
  5. Line mini muffin pans with cupcake liners and add about 1 tablespoon of crushed vermicelli.
  6. Pour the fresh cream mixture into a pouring jug for easy distribution into the cupcake liners. Pour the mixture evenly over the vermicelli until the cupcake liners are just over ¾ full.
  7. Sprinkle with chopped pistachios and bake for 15-20 mins. until golden brown.
  8. Remove from the oven and spoon about a teaspoon of syrup over each vermicelli cup.
  9. Serve warm.
SYRUP
  1. Make a simple thin sugar syrup by boiling the sugar and the water in a small saucepan.
  2. Stir to combine and then bring to a boil over medium heat until the sugar is completely dissolved and the syrup is clear.

 

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