Polenta and Lemon Aspen Cake With Sugar Bag and Wild Rosella Cream


Photo: Vic Cherikoff
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Ingredients

250 grams polenta
800 milliliters of water
150 milliliters Lemon Aspen Syrup*
2 fresh figs
20 grams Wild Rosella Confit*
50 grams castor sugar
30 milliliters sugarbag
100 milliliters fresh cream
40 grams Riberry Confit*
(* Can be found at: www.dining-downunder.com/shop/)

Preparation

1
In a pot, combine the water, lemon aspen syrup and polenta; bring to the boil, stirring constantly.
2
The polenta will take 5 -7 minutes to cook through, once at a boil.
3
Spoon out the polenta from the pot and place into a flat tray and allow to cool.
4
Once cool, cut into triangle or hexagon shapes, with three pieces per serve.
5
In a bowl, briskly whip the fresh cream to stiff peaks and flavour with the sugarbag; use maple syrup as a substitute; set aside.
6
Slice the figs into thin slices.
7
In another pot, heat castor sugar until dissolved; it may require a little water to soften the mix.

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Yield:

4.0

Added:

August 30, 2010

Creator:

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