Marshmallow Sheets with Squid Ink

1. Chill 200 g of the cucumber juice to exactly 3°C.
2. Gently heat the remaining cucumber juice and dissolve the soaked gelatine leaves in it.
3. Whip in a stand mixer until cool and fluffy, then add all the 3°C juice at once and keep whipping until stiff peaks form.
4. Add the lemon oil and divide the mixture into two parts.
5. Colour one half with squid ink and spread on a baking sheet sprayed with release agent in an even 2 mm layer, run a spacing comb over it, and chill.
6. Whip the other half a little longer until smooth and spread it over the black layer, slightly thicker, then chill until set.
7. Cut to size and use as desired.

Serving suggestions: as the 'pasta' element of a langoustine tartare cannelloni; punched into shapes as a base for a starter with tuna, quinoa, artichoke, or avocado; or with mackerel, couscous, and bell pepper.