Parmesan rolls: Mix the parmesan with egg white, breadcrumbs and olive oil to a crumbly batter. Cut a spoon-like shape with a thick handle out of thick cardboard. Line a baking sheet with parchment paper. Press the cheese mixture thinly, approx. 3 mm high, onto the mold, carefully peel it off and place on the tray. Approx. 5 - 6 hips fit on a tray. Bake at 180 degrees until the cheese has melted and the edges are starting to turn brown. Take out and immediately place on a Chinese soup spoon, press in with a second spoon so that a spoon shape is created. Let cool and place on a tray.
Bacon foam: Bring the cream with bacon, onions and herbs to the boil and reduce to half. Pour through a sieve and whip the liquid with cold stirring gelatine until frothy.
Hard boil the quail eggs in 3 minutes.
For each hip there is first a lettuce leaf (helps against soaking), then some bacon foam, e.g., spray on a rosette with a garnish syringe, then half a quail egg, then some of the bacon from the sieve and a quarter of a cocktail tomato.
Keeps shape and taste for 1 night in a cool place.
The hip and cream can be made the day before and garnish about 1 hour before the party.