1 lb 10 oz goose barnacles
3/4 cup black truffle juice
7 bay leaves
8-1/2 cups water
1 sheet gelatin
For the zabaglione:
1/2 cup Chandón Brut Nature Cava
1 oz sugar
Separate the yolks from the whites. Beat the yolks with the sugar and a pinch of salt, then stir in the cava. Transfer to a bain-marie and whisk until the mixture doubles in volume. Set aside.
Heat the water with 4-1/2 oz salt and a bay leaf. When it boils, add the goose barnacles and remove as soon as the water returns to the boil. Peel the barnacles, leaving only the flesh and keeping any juices they release.
Add the truffle juice to the barnacle juices then add the gelatin sheet, after first soaking it in water. Heat. Transfer the above mixture to serving glasses and add the barnacle flesh, retaining 6 barnacles. Add a very thin layer of zbaglione, sprinkle with the sugar and place under the grill. Decorate with a fresh bay leaf and 1 barnacle per glass. Serve immediately, while still warm.
Recipe courtesy of Spain GourmeTour magazine