Learn how to make Aletria using vermicelli, one of Portugal’s oldest and most typical desserts. This delicious dessert tastes good at any time of year and is always present at Christmas time.
Ingredientes – 10 Pessoas | Ingredients – 10 People
- 1 litro de leite (1L of milk)
- 1,5 litros de água (1,5L of water)
- 500 gr de aletria (500g of vermicelli)
- 300 gr de açúcar (300g of sugar)
- 100 gr de manteiga (100g of butter)
- 6 gemas de ovo (6 egg yollks)
- 2 cascas de limão (two lemon peels)
- 1 pau de canela (1 cinnamon stick)
- 5 gr de sal (5g of salt)
- Canela em pó q.b. (powdered cinnamon to taste)
Preparação | Preparation
1 – Ponha a água e o sal num tacho e junte o pau de canela, a raspa de limão e o leite e levar ao lume para ferver. (Put the water and salt in a pan and add the cinnamon stick, lemon zest and milk and bring to the boil.)
2 – Retire o pau de canela e a casca de limão e junte a aletria. (Remove the cinnamon stick and lemon zest and add the vermicelli.)
3 – Deixe cozer mexendo de vez em quando. (Leave to cook, stirring occasionally.)
4 – Adicione o açúcar e deixe engrossar mexendo de vez em quando. (Add the sugar and allow to thicken, stirring occasionally.)
5 – Adicione a manteiga e misture muito bem. (Add the butter and mix well.)
6 – Remove the pan from the heat, add the egg yolks and mix well. (Retire o tacho do lume, adicione as gemas em fio e misture tudo muito bem.)
7 – Verta numa travessa ou divida por taças individuais. (Pour into a serving dish or divide into individual bowls.)
8 – Decorar a gosto com canela em pó. (Garnish with cinnamon powder to taste.)
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