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https://www.lifestylefood.com.au/recipes/12884/polenta-and-lemon-aspen-cake-with-sugar-bag-and-wild-rosella-cream

LifestyleFOOD.com.au

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

Ingredients

  • 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)

Method

  • 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.

Notes

-- Lemon Aspen Syrup can be purchased online at:
http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=10&products_id=39 --


-- Wild Rosella Confit can be purchased online at:
http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=2&products_id=27 --


-- Riberry Confit can be purchased online at:
http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=2&products_id=10 --

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