Parma ham and anchovy foam cups, with parmesan crisps

Whilst these hors d'oeuvres can take a little time to prepare, they can be made well ahead of time and assembled in minutes. They are super fun to make - anything involving a cream whipper is awesome! A salt and light bite, and looks super impressive.

• 180 ml milk
• 60 ml double cream
• 20 ml white wine
• 4 Anchovies
• 6 slices of Parma ham or Prosciutto
• 60 g of Parmesan cheese, finely grated

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• Heat the anchovies in the white wine until fully broken down and reduced by half
• Stir in the milk and cream and heat until just boiling.
• Strain in a fine sieve or cheese cloth and leave to cool for an 30 mins
• Add to a .5 L siphon / espuma gun, add one nitrous oxide canister and shake for 1 min, cool in fridge for around 6 hours
• Cut and arrange circular slices of cured meat in muffin trays, in cup shapes and bake for 2 hours at 100c
• By eye, or using a chefs ring, create well spaced, 2 inch diameter parmesan circles on a baking sheet lined tray and bake at 200c for 5-8 mins, or under the grill until golden
• Keep an eye on the circles to prevent burning and then leave to cool for 20 mins when done
• Arrange the meat cups, fill with anchovy foam and garnish with cooled parmesan crisps

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