Gastronomixs

Fig and nut parcel

Creation by Lars de Bois, De Vrienden van Jacob restaurant, Santpoort, the Netherlands.

Fig and nut parcel

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Ingredients

800

g

fig coulis

4

leaves

gelatin

12

g

agar agar

8

g

pectin

1

g

salt

2

g

citric acid

125

g

sugar

20

g

sorbitol

 

 

nut and raisin mix

Preparation method

  • Bring the fig coulis and sugar to the boil.
  • Add the agar agar and pectin and allow to cook through thoroughly.
  • Add the sorbitol, salt, and gelatin, and lastly add the citric acid.
  • Pour into a container and set aside to firm up.
  • Finely blend the mixture in a blender, spread out thinly on a tray, and leave to dry at room temperature.
  • Cut out squares measuring 10x10cm.
  • Fill the parcels with the nut and raisin mix.
  • Seal the parcels using a sealing tool.

Serving suggestions

  • As a sweet amuse-bouche or as part of a selection of friandises.

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