Cucumber and horseradish marshmallow sheet

Step 1: First, make the milk marshmallow mixture.

1. Soak the horseradish in 100g of the milk at approximately 60°C. Strain the milk.
2. Put the remaining 200g milk in the freezer and chill to 3°C.
3. Soak the 15g gelatine in cold water, then dissolve it in the warm liquid and transfer to a planet mixer.
4. Beat for approximately one minute until fluffy, and then add the cold milk and beat until very fluffy.
5. Spread the mixture onto a silicone sheet to an approximate thickness of 4mm. Set in the refrigerator to stiffen.
6. When stiff, punch out circles of different sizes from the mixture and place in an irregular pattern on a clean silicone sheet.

Step 2: 7. Mix the cucumber juice with the mirin. 8. Place 200g of the cucumber juice in the refrigerator or freezer and make sure that the temperature is exactly 3°C. 9. Gently heat the rest of the cucumber juice and dissolve the soaked gelatine leaves in it. 10. Beat in the planet mixer until fluffy, for approximately one minute, and add the rest of the juice at 3°C all at once. 11. Keep beating until stiff peaks form. 12. Spread the cucumber mass over the prepared milk-horseradish marshmallows. 13. Place in the refrigerator to harden. 14. Cut to size and use as desired.

Serving suggestions:

• As part of a starter, e.g. with a tartare of mackerel and fennel.
• As a finishing touch on a starter, such as a shrimp salad.
• Use in a composition with components of scallop, radish, and tomato.