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

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

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

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

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

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   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

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   6. slice the figs into thin slices

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

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   Styling

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   Finally assemble the dish, by placing a piece of the polenta on the plate. Then add a little cream and fig slice and repeat, building up the dish. Garnish with cream, riberries and the sugared rosella.

* Per serving · 4 servings · Values may vary.

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