Pre heat the oven to 180'
Dice the chicken. Pick the leaves from the parsley and roughly chop, chop the chives. Add these to a food processor along with the egg white and seasoning. Pulse once or twice and then add the cream and blend to a fine mix.
Line the inside of a mousse ring with baking paper and then the parma ham. Wrap cling film tightly around the base. Put this onto a lined roasting tray and spoon in the mousse, fill to halfway up the ring. Fill the roasting tin to halfway with water and cook in the oven for 15 minutes or until a skewer comes out clean. Remove from the tray and allow to cool still in the rings.
Add the sugar, vinegar, salt, water and peppercorns to a saucepan and bring to the boil, reduce to a simmer.
Peel and dice the vegetables into 1 centimeter size pieces, add to the pan and cook for 5 minutes, remove and drain. Reduce the remaining water to a thick syrup.
To serve: Remove the cling film from the rings and slide the paper out, peel from around the mousse and top with the pickled vegetables and then the baby leaf, finish with a drizzle of the reduction.
«For a different way to present the dish lay the parma ham flat in cling film and half fill with the mousse before rolling it all up in cling film into a sausage shape before poaching.»