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

Ingredients

250 grams polenta

800 milliliters of water

20 grams Wild Rosella Confit*

30 milliliters sugarbag

100 milliliters fresh cream

40 grams Riberry Confit*

(* Can be found at: www.dining-downunder.com/shop/)

In a pot, combine the water, lemon aspen syrup and polenta; bring to the boil, stirring constantly.

The polenta will take 5 -7 minutes to cook through, once at a boil.

Spoon out the polenta from the pot and place into a flat tray and allow to cool.

Once cool, cut into triangle or hexagon shapes, with three pieces per serve.

In a bowl, briskly whip the fresh cream to stiff peaks and flavour with the sugarbag; use maple syrup as a substitute; set aside.

Slice the figs into thin slices.

In another pot, heat castor sugar until dissolved; it may require a little water to soften the mix.

4.0

Monday, August 30, 2010 - 4:41pm