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Pork Filet With Mint Pannacotta

Pork Filet With Mint Pannacotta


Rating (5.0000)
  • Prep Time:
  • Cook Time:
  • Difficulty: medium
  • Serves: 4


This recipe takes a dessert and mixes it up with savory! The mint works amazing with the meat.


One pig filet, from which you will obtain 8 medallions one inch thick
100 g hazelnuts
250 ml whipping cream
50 ml fresh milk
50 ml mint syrup not too sweet
5 gelatine leaves
one little basket blueberry
1 tblsp sugar
1 egg white


1. Prepare pannacotta in advance, mix cream with milk and mint syrup, warm the mixture to almost boiling temperature. Turn off the heat and add gelatine leaves that have been softened in cold water.
Distribute the mixture in 4 pudding moulds and refrigerate for at least 3-4 hours.
2. Prepare a blueberry "coulis", warm the fruit with one tblsp of sugar and 3 tblsp water, strain though a colander to separate the juice from seeds and skin, add the remaining gelatine leaf softened in cold water and melted in one tblsp of water. set aside.
3. Coarsely chop hazelnuts and mix with some thyme. lightly Beat the egg white, pass the medallions in the egg white and then in the minced hazelnut mixture, press well to make the hazelnut adhere to the meat.
4. Cook the medallions in a non-sticking pan (rare to medium).
5. Presentation: Decorate the plate with blueberry gel, position the mint pannacotta and two medallions, add some fresh blueberry, chopped hazelnuts and fresh mint leaves as decoration

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star_onstar_onstar_onstar_onstar_onpurple1 says:

Visually stunning!!

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