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

    35 minutes

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


    New South Wales, Australia
    1 person made this

    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

    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

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