1. Preheat the oven to 160C fan-forced (180C conventional). Line three baking trays with baking paper.

To make the crisp prosciutto

1. Place the prosciutto slices on the first prepared baking tray and weigh them down with an upside-down cooling rack (otherwise the slices will curl up). Bake for 10 minutes or until golden. Remove the prosciutto from the oven and cool on the rack. When cool and crisp, break into long shards.

To make the parmesan baskets

1. Step 1

   Place a 7.5cm cookie cutter on the second prepared tray and fill with 2 heaped tablespoons of grated parmesan. Press down with your fingers inside the ring to compact the cheese. Remove the ring and repeat 5 more times, filling the tray. Then make another 6 on the third tray. Bake for 10 minutes or until the cheese has just melted.

2. Step 2

   Remove the trays from the oven and leave the parmesan discs to cool for 20 seconds. Working quickly, transfer the parmesan discs to the holes of a mini muffin tray using a small offset spatula. Use your fingers to press the discs into the holes to form baskets, pleating the sides as needed to make them fit. The baskets will become crisp as they cool.

to make the goat’s cheese mousse

1. Add the ingredients to a small bowl and mix with a spatula until combined. Place the mixture in a piping bag and cut a 0.6cm hole. Refrigerate until required, but remove from the fridge 30 minutes before filling the cups.

To serve

1. Pipe the goat’s cheese mousse into the parmesan basket and top with a shard of crisp prosciutto, some toasted pine nuts and a sprig of baby coriander leaves. Serve immediately.