Blend together the crispy onion bits, the black olive pate and the previously dried thinly sliced cured ham until it is chopped to a fine powder.
Prepare a risotto with cured ham and
yellow foot mushrooms. Blend and place on top of previously prepared peach flan molds.
Allow to chill, turn out of molds and bathe in a ham gelatin.
Dye the remaining ham green and form into the shape of leaves, and bathe in nitrogen so they are brittle.