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Coconut Bubbles, Gruyere and Candied Apricot

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A delicious amuse bouche to start a meal. The crispy and salty Gruyere tuille pairs perfectly with the sweet candied apricots and coconut bubbles. What a great combination and presentation!

The coconut bubbles are larger and lighter than what we call "airs". The bubbles are made using the fish tank air pump technique.





Ingredients for Coconut Bubbles

- 500 g (18 oz) coconut water

- 25 g (0.9 oz) sugar

- 2 g salt

- 2 g egg white powder (or 1.4 g Versawhip)

- 1.3 g Xanthan gum

Other Ingredients

- Candied apricots

- 300 g (11 oz) Gruyere cheese


Coconut Bubbles

1- Mix the water, sugar, salt and egg white powder with an immersion blender.

2- Add the Xanthan gum and mix again with immersion blender until completely dissolved.

3- Connect a clean PVC hose to a fish tank air pump and insert the other end in the mix.

4- Turn the pump on and let bubbles collect for about 20 minutes.

Gruyere Tuilles

1- Shred the Gruyere cheese.

2- Heat a non-stick pan at medium-high heat.

3- Once the pan is hot, place a 2 inch ring mold in center of pan and carefully sprinkle some shredded Gruyere cheese until you have a full circle.

4- Remove the mold and with a spatula work the edges to fix any imperfections until you have a perfect disk.

5- Wait for a couple of minutes or until the bottom of the cheese has a gold color. Using a spatula, carefully flip the cheese tuille. Most likely, the tuille will get wrinkled in the process so make sure you straight it again with the help of another spatula or spoon.

6- Wait until the other side gets a gold color, remove it with a spatula and place it on a paper towel.

7- Wait 10 seconds and with one finger in the middle of the disk, lift two opposite sides to form a U shape. Hold it for a few seconds until it gets cold enough to maintain its shape.

8- Repeat the process for each serving. Once the tuilles are cold, serve soon or store in a dry place so they keep their crispiness.

Assemble and Serve

1- Julienne cut the candied apricots.

2- Place a few pieces of candied apricot in each Gruyere tuille.

3- Right before serving, scoop some coconut bubbles using a perforated spoon and gently place them over the candied apricot inside the Gruyere tuille.

4- Serve immediately and enjoy!

  • Redpeace

    Why don’t “coconut bubbles” have any coconut in them?

    • Anonymous

      Good catch! It has coconut water, not water. Just fixed the mistake. Thank you!

      • Redpeace

        After I looked a 2nd time I thought that might be what you meant.   I’m not sure I’m a fan of foaming or bubbles.  It always think the flavor is too weak whenever I make them.  

        • Anonymous

          I agree but there are a few exceptions such as the Parmesan air or the Lemon air that have a very intense flavor. In this case the coconut water flavor is very subtle but it is a good way of adding some sweetness to the dish.

          • AtomotA

            The Caramel Froth from the Liquid Popcorn recipe was really intense. 

            And I can’t imagine how else you could get the caramel flavor into that liquid that would work as well.

  • Proze Aka Nick

    Shredded parmesan cheese?? You do mean Gruyere right?

    • Anonymous

      Yes! Wow, two mistakes! Thank you!

  • Crundy 12

    This is my new favourite website. Don’t you dare go anywhere!

  • Midnight__1

    Can i substitute soy l. for xanthan and is there anything that can inhibit airs from holding shape, or could i add soy l. to anything to create an air, like olive oil for example.?  Sorry for asking so many question, but i love your site.

    • Anonymous

      No, you cannot replace Xanthan Gum with Soy Lecithin in this recipe. Both have very different properties. Airs made with soy lecithin work well with watery liquids and the amount of soy lecithin needed depends on the proportion of water and oil in the mix. It won’t work with just olive oil for example.

  • Kotaro Osaka

    Does anybody know haow to make an edible helium balloon?
    I really want to know the recipe.!

  • Todd

    how long do the bubbles last?

    • QuantumChef

      I would say 5 to 10 minutes. Should be added to the dish right before serving.

  • Todd

    what would happen if I used all the ingredients to make coconut bubbles but instead put them in an isi whipper and whipped it?

    • QuantumChef

      Not sure, never tried it.