Marshmallow sheets with squid ink

This technique takes some practice, but is definitely worth the effort. Follow the instructions precisely, and adhere exactly to the prescribed temperatures and procedures. The sheets not only look spectacular, but their flavour and texture are magnificent. 

Makes 380g.

Marshmallow sheets with squid ink

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cucumber juice



gelatine leaves



lemon oil

As needed:


squid ink

Preparation method

  • Place 200g of the cucumber juice in the refrigerator or freezer and make sure that the temperature is exactly 3°C.
  • Gently heat the rest of the cucumber juice and dissolve the soaked gelatine leaves in it.
  • Beat in a planet mixer until cool and fluffy, and add the rest of the juice at 3°C all at once.
  • Keep beating until stiff peaks form.
  • Add the lemon oil and divide the mixture in two parts.
  • Colour half with the squid ink and spread this half on a baking sheet sprayed with pan release agent. Make sure that the layer is an even 2mm thick.
  • Quickly go over the layer with a spacing comb and set in the refrigerator.
  • Beat the other half of the cucumber mixture a little longer until smooth, and spread over the black layer. Make sure this layer is also even, and just a little bit thicker than the layer with the squid ink.
  • Place in the refrigerator to harden.
  • Cut to size and use as desired.

Serving suggestions

  • As the 'pasta' part of langoustine tartare cannelloni.
  • As a basic ingredient in a starter, punched out in shapes and sizes as desired, e.g. with tuna, quinoa, artichoke, or avocado.
  • Use in a composition with components of mackerel, couscous, and bell pepper.

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