Bicerin (hot chocolate with coffee and cream)
Coffee
Meaning ‘little glass’ or biccherino, this is a decadent drink of thick melted chocolate and espresso with a layer of cream, whipped or barely whipped—my preference is the latter like they do in Caffé al Bicerin, the eighteenth-century bar where it all started. Every historic café. in Turin does bicerin, but theirs, rightfully so, is exceptional and its recipe is a closely guarded secret. It is served in a wine glass balanced on a saucer, the cold fior di latte cream whisked by hand so that it isn’t so much whipped as it is thickened to just the right point where you don’t need to use a spoon to drink it. As the waitress carefully places the bicerin on the little marble table, she gently recommends to enjoy it without stirring—the first gulp is just cool, thick cream, suddenly followed by silky, warm, coffee-spiked chocolate. No wonder Ernest Hemingway said that the bicerin should be one of the hundred things in the world to save. This is how I recreate it at home. <br /> <br />Recipe excerpted with permission from Tortellini at Midnight by Emiko Davies, published by Hardie Grant March 2019, RRP $35.00 Hardcover.
Share:
0
27
0
Comments