The Italian region of Piedmont has announced special pleasure to lovers of quality coffee – Bicerin. This drink, and dessert at the same time, have been invented in Turin in the 18th century. During its preparation it is essential not to mix three layers of components, because the idea is to enjoy each of them separately.
Start with brewing espresso using 2 teaspoons of ground coffee Porto Rosso and 30 ml of water. Then melt 50 grams of high-quality dark chocolate with boiled mixture of 50 mL of whole milk and 50 ml of 33% fat cream. Slightly tilt the glass warmed up with hot boiling water and slowly pour resulting mixture into it using the knife, and then add the espresso so that the layers were not merged. And finally – a dense fatty cap of whipped cream from the ballon and a pinch of cocoa for decoration.
With such exquisite composition liked to start their day Alexandre Dumas Sr., Ernest Hemingway, Pablo Picasso, Nietzsche and many other prominent figures. Pleasant aftertaste of Bicerin lifts up the mood, gives inspiration and reminds that each of us – a creative person.
