Pudding with Vermicelli

INGREDIENTS

Supreme Vermicelli, 1/3 cup (sev)

1/2 liter of milk

3/4 cup sugar (use 3/4 cup diabetes sugar for the diabetic-friendly variant)

half a cup double cream

1/4 cup of hot water

1/4 teaspoon agar agar powder

Double cream, 1 cup

1/4 cup icing sugar (or 1/4 cup Stevia for diabetics)

A chocolate flake (crushed)

METHOD

Over medium heat, a pot is heated. Toast the vermicelli until it is a rich golden color. Add sugar and milk. Bring the milk to a boil while stirring regularly, then add the double cream. Add milk to a bowl after immediately dissolving agar agar powder in hot water. 3–4 minutes of vigorous stirring, then remove from heat and pour into serving utensils of choice. Cool at room temperature before chilling for a few hours in the refrigerator. Whip double cream and confectioners’ sugar in a bowl until soft peaks form. On top of the pudding layer, spread whipped cream and top with crushed flake. Ideal when cold.

Typically, the term “sugar” refers to sucrose, a compound made up of two sugars: glucose and fructose. While fructose goes to the liver, glucose is the sugar that flows to our superior brain and feeds it.

Sugar beet and sugar cane are extracted to yield sugar, also known as sucrose. Sucrose is only a stick that we would have to strive to bite in order to taste anything sweet. However, by removing the vegetable fibers—that is, via the refining process—crystalline, white sugar is produced that is devoid of any minerals or herbal tints. This is the >>ideal product since it will sweeten our food but, if used regularly, will quietly and subtly kill us. In particular, a number of acute and chronic illnesses that cause our bodies to age are brought on by sugar.