150 g feta cheese
12 thin slices San Daniele prosciutto
100 g raspberry puree
5 g unflavored gelatin sheets
a few drops of mustard oil
Dice the feta into cubes two centimeters long. Wrap each cube of cheese with a thin slice of San Daniele prosciutto. Thread the cubes of feta onto a bamboo skewer.
Prepare the raspberry gelatin, adding one sheet of softened unflavored gelatin to 100 g warm raspberry puree, flavoring it with a few drops of mustard oil.
Place the mustard-flavored raspberry gelatin in a small serving cup. Lean the skewer against the cup and serve.