Bicerin Classico
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 6 ounces whole milk
- 3 ounces bittersweet chocolate (finely chopped or shaved, may also use gianduja)
- salt, a pinch
- 8 ounces espresso or 8 ounces very strong coffee
- whipped cream, lightly sweetened
Recipe
- 1 make the hot chocolate: heat the milk slowly in a small saucepan over low heat, stirring often, until steaming; be careful not to scorch it.
- 2 add in the chopped chocolate and salt to steaming milk; stir slowly over low heat; do not allow the mixture to boil; remove from heat.
- 3 to assemble bicerin: use 4 tempered short-stemmed glasses and pour 2 ounces of hot, freshly pulled espresso into each.
- 4 next, create a separate layer with 2 ounces of the warm chocolate on top of each espresso layer by pouring down the bottom of a tablespoon held against the side of the glass.
- 5 again, using tablespoon, pour another equal layer of cream over the top of each drink.
- 6 the cream should be hand-whipped to a consistency just thick enough to float on top of the drink.
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