Preheat the oven to 220°C. Mix flour and cornstarch and gently fold into the semi-stiff whipped cream.
Season lightly with salt and pepper. Grease a baking tray and lightly flour it. Using a palette, spread thin 5-6 cm diameter cookies onto a baking tray in batches (really only very thin, so that they seem almost transparent). Wash the arugula, shake it dry and pluck it into small pieces. Tear the Parma ham into coarse pieces.
Top each pastry circle with some arugula and prosciutto and sprinkle with some Parmesan. Bake the cheese sheets in a hot oven on the middle rack for 5-6 minutes until golden brown. Use a palette to lift the sheets from the tray and let them cool a bit and serve preferably lukewarm.
You can bake about 1-2 more trays with the ingredients.
The quantity is enough for about 50 pieces.
