DISH RESEARCH · Dessert
Vermicelles
Swissmilk’s Vermicelles recipe cooks frozen Marroni with milk, vanilla and sugar, finely purées the mixture and presses it onto prepared meringues, finishing it with whipped cream.
About Vermicelles
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Swissmilk presents Vermicelles as a Swiss dessert. Its Marroni mixture is finely puréed, pressed directly onto prepared meringues and garnished with cream.
Milk, the supplied vanilla seeds and the same vanilla-pod shell are brought to the boil together. The frozen Marroni and sugar are added and cooked for about twenty to twenty-five minutes until soft.
A stick blender finely purées the mixture. A little extra milk may thin it if it is too thick. The mixture is allowed to cool, and a little Kirsch may be stirred in if desired.
The separate cream is whipped until stiff. Four to eight prepared meringues are arranged on four plates.
A Vermicelles press pipes the same purée directly onto the meringues. The dessert is garnished with the whipped cream and served immediately.
Culinary Heritage of Switzerland describes Vermicelles as a chestnut dessert made and sold throughout Switzerland, especially in winter.
Ingredients in Vermicelles
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Switzerland
- Cooking traditions
- Swiss