Coconut Bubbles, Gruyere, Candied Apricots 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.