Warm Goose Barnacle Aspic in Tea

By corlear

Ingredients

• For the cooked goose barnacles:
• 91/2 oz goose barnacles
• 11/4 cup seawater
• 11/4 cup water
• For the hot goose barnacle aspic:
• 3 oz cooked goose barnacles, peeled (see previous step)
• 11/2 cup goose barnacle stock
• 1 sheet gelatin (previously rehydrated in cold water)
• pinch powdered agar-agar
• For the blood orange reduction:
• 1/2 cup blood orange juice
• 13/4 tbsp glucose
• For the tea sponge:
• 2 cups water
• 3/4 oz Earl Gray tea
• 21/4 cup butter
• Note: Minimum amount to be able to make the sponge.
• For the dulse seaweed:
• 4 oz fresh dulse seaweed in salt

Details

Servings 4

Preparation

Step 1

For the cooked goose barnacles:
1. Separate the goose barnacles into two groups - one with the fat and one with the thin barnacles.
2. Mix the waters together and bring to the boil. Remove from the heat and add the fat goose barnacles. Cover and leave to infuse for 3 min.
3. Drain the goose barnacles and bring the liquid to the boil and then infuse the thin ones for 1 minute.
4. Keep the water used for infusing the goose barnacles.
5. Peel the goose barnacles and keep the juices. Keep the peeled barnacles in their juices and place the shells in the cooking stock.

For the hot goose barnacle aspic:
1. Drain the goose barnacles and keep the juices on one side. Place the goose barnacles in a 3¼ x 1½ x 2/3" flexipan mould. Arrange carefully to form a flat surface. Allow approximately ¾ oz per mould.
2. Mix a quarter of the goose barnacle juices and the agar-agar together in a pan.
3. Stirring continuously, bring to the boil over a medium heat, Remove from the heat and add the rest of the goose barnacle juices and whisk.
4. Dissolve the sheet of gelatin in the hot goose barnacle juices and add the rest of the juices.
5. Making sure that the goose barnacles juices are not too hot or it will cook the goose barnacle, divide the juices between the aspic moulds and stir gently so the liquid penetrates the whole of the terrine. Set in the fridge for 2 hours.
6. Serve up the terrine on one side of the plate and on a little diced seaweed so the terrine did not slip when it is heated.

Note: The goose barnacle juices, as if there are not enough, use the cold infusion of the goose barnacle shells in the cooking water until you get the amount you need. If this is the case, use this liquid to dissolve with agar-agar and then mix with the goose barnacle water.

For the blood orange reduction:
1. Reduce the blood orange juice with the glucose.
2. Reduce over a low heat until reduce until the mixture has the consistency of liquid caramel.

For the tea sponge:
1. Bring the water to the boil, add the tea and stir. Remove from the heat and cover.
2. Infuse for 5 minutes and strain.
3. Mix the infusion with the butter in a round metal dish (8" in diameter and 10" high). Heat at 60-160ºF and keep warm.


For the dulse seaweed:
1. Leave the seaweed to soak in water for 5 seconds to remove the excess salt and hydrate it. Cut into 1¼" pieces.

Final Steps & Preparation:
1. Heat the goose barnacle aspic in the salamandra for 20 seconds.
2. Emulsify the tea infusion with the butter in a Thermomix and whisk the surface to introduce as much air as possible and make a foam that
we call sponge.
3. Place two dots of reduction opposite and aspic and two heaps of dulse seaweed beside them.
4. Finish by placing 2 spoonfuls of tea sponge on top of the seaweed and making sure it does not touch the goose barnacles.