Middle Eastern · Dessert
Toasted Vermicelli No-Churn Gelato
A lightened, no-churn take on the classic Middle Eastern and South Asian vermicelli-studded milk desserts, built on toasted rice-flour noodles folded through a saffron-cardamom base of skim milk, yogurt, and lightly whipped cream instead of a heavy custard.
$2
20 minsPrep
4 minsCook
384 minsTotal
MediumLevel
Nutrition per serving
236Calories
6.2gProtein
14.7gFat
20.3gCarbs
11.9gSugar
0.8gFiber
52mgSodium
37mgChol
8.1gSat Fat
222mgPotassium
138mgCalcium
0.3mgIron
0.4mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Sahlab (Hot Milk Drink)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Toast the crushed rice-flour vermicelli strands in the ghee over medium heat for 3-4 minutes until golden and fragrant, then set aside to cool.
2
Warm the skim milk with the saffron threads and let steep for 5 minutes to colour and flavour the milk.
3
Whisk the condensed milk, ground cardamom, and saffron milk together until smooth.
4
In a separate bowl, whip the heavy cream to soft peaks using a hand mixer.
5
Fold the strained Greek yogurt into the condensed milk mixture, then fold in the toasted vermicelli.
6
Gently fold the whipped cream through the mixture in two additions, keeping as much air in as possible.
7
Pour into a small freezer-safe tub, smooth the top, and cover.
8
Freeze for at least 6 hours or until firm, scraping the sides once at the 2-hour mark to keep the texture even.
9
Scoop into chilled bowls and scatter the chopped pistachio over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.6 oz18g toasted vermicelli-style, crushed fine rice flour
- 3.2 oz90g warmed skim milk
- 1.1 oz30g condensed milk
- 1.4 oz40g full fat, strained greek yogurt
- 1.2 oz35g whipped to soft peaks heavy cream
- 0 oz1g ground cardamom
- 0 oz0.1g steeped in warm milk saffron
- 0.3 oz8g chopped pistachio
- 0.1 oz4g for toasting the vermicelli ghee
