For the orange cream: Whisk
together heavy cream, sugar, and orange zest
in a bowl until the mixture is well combined and soft peaks form when the whisk is removed. Chill the whipped cream
in the refrigerator until ready to use.
For the vermicelli: Heat the ghee in pan over a medium heat. Add the flaked almonds and raisins or sultanas, and fry for 2 to 3 minutes, or until the almonds are golden brown.
Add the vermicelli, and stir-fry
for 2 to 3 minutes, or until golden brown. Add the sugar, reduce the heat to low, and stir well until it has dissolved.
Add the water, and stir well, then cover the pan with a lid, and simmer
on the lowest heat for 5 to 6 minutes, or until the vermicelli strands are soft. Add water as necessary to stop the mixture from drying out. Turn off the heat and steam the vermicelli mixture over the residual heat for 3 to 4 minutes. When cooked through, separate the vermicelli
strands with a fork and gently fluff them.
To serve the dish, divide the sweet angel hair vermicelli among 4 serving dishes. Place a spoonful of the chilled orange cream on top of each serving. Garnish
the whipped cream with more flaked almonds.