Drain and add to 50ml hot water to melt. Add this to the remainder of the Parmesan dressing.
Leave in fridge for a few minutes till it almost begins to set. The consistency should be a little more set than cream.
In a blender put mustard, vinegar, egg yolks, garlic, cayenne, sugar and salt. Blitz and gradually add your oil. If its too thick loosen with a little warm water.
Place salad at the bottom of the plate. Next place the chicken on top, followed by the croutons. Take a tbsp and quenelle mousse (nice shape) on this. Put baked parma ham and finish with anchovy mayonnaise.