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In a pot, combine the water, lemon aspen syrup and polenta; bring to the boil, stirring constantly.
The polenta will take 5 -7 minutes to cook through, once at a boil.
Spoon out the polenta from the pot and place into a flat tray and allow to cool.
Once cool, cut into triangle or hexagon shapes, with three pieces per serve.
In a bowl, briskly whip the fresh cream to stiff peaks and flavour with the sugarbag; use maple syrup as a substitute; set aside.
Slice the figs into thin slices.
In another pot, heat castor sugar until dissolved; it may require a little water to soften the mix.
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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