Hot Cocoa Pork Tenderloin, sliced it into medallions, and topped it with a pistachio mousse, seasoned to match the pork.For another amuse-bouche offering, I made my
1 C of ricotta cheese
1/2 C roasted pistachios, chopped
a bunch of Italian Parsley, chopped
pink Himalaya salt
ancho chili powder
I put all of the ingredients into a blender and processed till smooth. Add more cheese or oil to create the texture you want. Top each pork medallian with a spoonful of mousse and garnish with a pinch of ancho chili powder.