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

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

    1save
    35min


    1 person made this

    A beautiful dessert built on a polenta and lemon aspen cake served with cream made with Australian Wild Rosella.

    VicCherikoff New South Wales, Australia

    Ingredients
    Serves: 4 

    • 250g polenta
    • 800ml of water
    • 150ml Lemon Aspen Syrup
    • 2 fresh figs
    • 20g Wild Rosella Confit
    • 50g castor sugar
    • 30ml sugarbag
    • 100ml fresh cream
    • 40g Riberry Confit

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    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 caster sugar until dissolved; it may require a little water to soften the mix.
    8. 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.

    See it on my blog

    Recipe provided by Cherikoff Rare Spices

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate