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

Directions

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.

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.