* Block of parmesan cheese 60 g
* Mixed salad leaves 20 g
* Rocket 10 g
* Extra virgin olive oil 5 ml
* 4 grissini bread sticks
* Parma ham 40 g
* Caper berries 20 g
* Fresh thyme 10 g
* Fresh rosemary 10 g
* Fresh sage 10 g
* Whipping cream 100 ml
* Gelatine 8 g
* Dry red wine 200 ml
* Sugar 40 g
* Demi-glace 60g
* Olive oil 10 g
* Fresh coriander 15 g
Coarsely grate the parmesan and pile on to baking paper.
Bake at 170 °C until the cheese melts.
Then shape the cheese over a small glass to make a basket. Allow to set.
Bring the cream to the boil, add the chopped herbs, blend, cool and add the gelatine.
Put the cooled mousse into the basket. Top with rocket and salad leaves.
Wrap the grissini in Parma ham and place on the parmesan basket.
Put the red wine into a pan, add the sugar and reduce to the consistency of honey.
Heat the demi-glace and add the chopped coriander and olive oil.