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

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 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. 6

   Slice the figs into thin slices.

7. 7

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

8. 8

   Styling : Finally assemble the dish, by placing a piece of the polenta on the plate.

9. 9

   Then add a little cream and fig slice and repeat, building up the dish.

10. 10

    Garnish with cream, riberries and the sugared rosella.

* Per serving · 4 servings · Values may vary.