Polenta and Lemon Aspen Cake With Sugar Bag and Wild Rosella Cream
By: Vic Cherikoff
Published: Monday, August 30, 2010 - 4:41pm

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.