1 Place the strips of Parma ham on to the baking tray. Cover with a sheet of nonstick paper and then with a second baking tray to weigh down the strips. Place in the oven at 180°C for 8-10 minutes. Remove from the oven and place the Parma ham on kitchen paper to absorb any excess fat. The Parma ham will crisp as it cools.
2 Roll the pastry out to a rectangle on a lightly floured surface to 3-4mm thick. Brush the pastry with a little egg yolk wash. Roughly chop the Parma ham and sprinkle over the pastry along with 2 tbsp of the grated parmesan. Fold the pastry in half (on the longest side) and lightly press together with a rolling pin. Brush the top with egg wash and sprinkle with the rest of the parmesan. Press the parmesan into the pastry by lightly rolling with the rolling pin. Place on to a solid tray and cover with cling film. Transfer to the freezer and allow to freeze.
3 Preheat the oven to 180°C. Take the pastry out of the freezer. Using a long sharp knife cut into thin straws around 6-7mm thick. Cut as many as required and place onto a baking tray. The pastry can then be returned to the freezer and stored for future use. Place the baking tray of straws into the oven and bake for 8-9 minutes or until crisp and golden. Remove from the oven and place on to a cooling rack.
4 To make the soup, place the sliced spring onions into a solid container and steam at 100°C for 3 minutes.
5 Add the peas and vegetable stock to the container and steam for a further 5 minutes.
6 Lightly fry the cubes of pancetta and place onto kitchen paper.
7 Remove the soup and add in the mint and pea shoots. Blitz the soup using a hand blender until smooth. Check the seasoning and adjust if necessary. 8 Pour the soup into warm cappuccino cups and lay the Parma ham straws across the top of the cups. Garnish with the pancetta and peashoots. Serve immediately
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