MyGourmet membership enables you to save your favorite recipes, have a direct access to the best gourmet suppliers near your home and your own blog. And it only takes 2 clics!
(* Can be found at: www.dining-downunder.com/shop/ )
Recipe preparation steps
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.
8
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.
Prep time 
