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)
- Candied apricots
- 300 g (11 oz) Gruyere cheese
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.
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!