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 a creation of molecular gastronomy Chef Grant Achatz of Alinea in Chicago. 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 (buy 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!