Ingredients

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*

(* Can be found at: /www.dining-downunder.com/shop )

Preparation

  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 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.