To make the Parmesan crème Catalan, soften the gelatine by soaking it in water, then beat the eggs, egg yolks and cheese using a stick blender until smooth. Add the cream to the egg mixture and transfer to a saucepan. Heat gently, stirring continuously, until the mixture starts to thicken – it will curdle slightly. Add the softened gelatine, remove from the heat, then blend until smooth. Chill.

To make the Parmesan crumbs, rub together the Parmesan and cornflour, then toast in a non-stick frying pan, turning frequently, until golden. Remove from the heat and cool.

To serve, spoon a generous dollop of Parmesan crème Catalan into a bowl or glass. Top with a spoon of caper, anchovy and apricot salsa, garnish with wild rocket, croutons and Parmesan crumbs.