Persillade of ham with mustard sauce

Soak the gelatine leaves for 5 minutes in a bowl with plenty of cold water. Bring the stock to a boil in a pan, add salt and pepper to taste. Remove the pan from the heat.

Squeeze the gelatine well and dissolve the leaves in the broth while stirring. Put the pan in a container with water with a few ice cubes. Stir occasionally so that the broth cools down quickly.

In the meantime, cut the ham into thin strips. Stir when the stock has cooled down - but not yet stiff - the ham and parsley through it. Wait until the stock starts to gel and then scoop everything into 4 small glasses. Let the persillade stiffen in the refrigerator for at least 4 hours.

Stir in the mustard and crème fraîche and season with salt and pepper.

Use the fingers to loosen the sides of the press drawer. Place a plate on a glass and turn them together. Spoon the mustard crème fraîche on top and next to it. Delicious with lamb's lettuce and toasted bread.