8oz/225g Parma ham 1/4pt/150ml double cream 1/4pt/150ml single cream freshly ground white pepper good squeeze lemon juice 3 Tbs. dry white wine 1 sachet gelatine 2 egg whites extra Parma ham and watercress sprigs for decoration
Instructions
1) Roughly cut up ham and whizz in the blender until finely chopped. Add creams and whizz in the blender again until you have a rough paste. Season with freshly ground white pepper (you won't need salt as the ham is salty) and stir in a good squeeze of lemon juice.
2) Transfer mixture to clean bowl. Heat white wine, then add gelatine and stir until dissolved. Cool a little, then add to ham mixture evenly. Whisk egg whites until stiff, then carefully fold in with a metal spoon. Spoon mixture into a well-oiled ring mold. Smooth over top, then leave to set in the fridge.
3) Turn out on to a pretty plate and serve decorated with more Parma ham and watercress sprigs.
