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

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Recipe

Cake made from Polenta and Lemon Aspen and served with cream, riberries and rosella confit.

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min
Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

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

Ingredients

Amount Measure Ingredient Features
2.5E+2 grams polenta
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8E+2 millilitres water
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1.5E+2 millilitres -
Aspen Syrup
*
2 each figs
fresh
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2E+1 grams -
Wild Rosella Confit*
*
5E+1 grams sugar, superfine
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3E+1 millilitres -
sugarbag
*
1E+2 millilitres cream
fresh
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4E+1 grams -
Riberry Confit
*

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 260g (9.2 oz)
Amount per Serving
Calories 11639% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 18mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 4% Vitamin C 1%
Calcium 4% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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