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

• 250 grams polenta
• 800 millilitres water
• 150 millilitres - Aspen Syrup
• 2 each figs fresh
• 20 grams - Wild Rosella Confit*
• 50 grams sugar, superfine
• 30 millilitres - sugarbag
• 100 millilitres cream fresh
• 40 grams - Riberry Confit

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

polenta, water, syrup, rosella, sugar

Taken from recipeland.com/recipe/v/polenta-lemon-aspen-cake-sugar--51087 (may not work)