Fig and nut parcel

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

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