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