Polenta And Lemon Aspen Cake With Sugar Bag And Wild Rosella Cream
- 250g polenta
- 800ml of water
- 150ml Lemon Aspen Syrup*
- 2 fresh figs
- 20g Wild Rosella Confit*
- 50g castor sugar
- 30ml sugarbag
- 100ml fresh cream
- 40g Riberry Confit*
- (* Can be found at: /www.dining-downunder.com/shop )
- 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
- Styling
- 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.
polenta, aspen syrup, fresh figs, rosella, castor sugar, fresh cream
Taken from www.epicurious.com/recipes/member/views/polenta-and-lemon-aspen-cake-with-sugar-bag-and-wild-rosella-cream-50096142 (may not work)