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Polenta and Lemon Aspen cake with sugar bag and Wild Rosella Cream


  • 250g polenta

  • 800ml of water

  • 150ml Lemon Aspen Syrup (see notes for more information)

  • 2 fresh figs

  • 20g Wild Rosella Confit (see notes for more information)

  • 50g castor sugar

  • 30ml sugarbag

  • 100ml fresh cream

  • 40g Riberry Confit (see notes for more information)


  • 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 tips

  • 9.

    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.


-- Lemon Aspen Syrup can be purchased online at: --

-- Wild Rosella Confit can be purchased online at: --

-- Riberry Confit can be purchased online at: --

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