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Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Edgewater's chocolate scones with rum and raisin mascarpone
700g flour
75g cocoa powder
30g baking powder
10g baking soda
1 pinch salt
160g sugar
500g chopped chocolate coverture
340g butter, cubed and softened
400ml buttermilk
Rum and raisin mascarpone
50ml rum
4 egg yolks
75g sugar
pinch salt
40g butter, cubed
80g raisins
350g mascarpone
Method
Mix all dry ingredients together and make a well in the centre.
Add in butter and buttermilk and mix together gently until combined. Use your hands but don't overmix. Rest for one hour in the fridge.
Weigh out into 120g scones.
Bake at 180degC for 15 to 20 minutes until a knife inserted in the centre comes out clean.
Rum and raisin mascarponeCombine the rum, yolks, sugar and salt in a bowl and whisk together over a pot of boiling water until light and fluffy. This is a sabayon.
Mix the butter, raisins and mascarpone and fold through the sabayon.
At home I would flag the sabayon and use rum, icing sugar instead of sugar, raisins and mascarpone. This won't be as light and will be a little softer but is much easier and still has all of those great flavours.
Requested by Dara Shearer of Oamaru
This recipe comes from Andrew Spiegel and Neil Ward, chefs at Edgewater Resort in Wanaka.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz , including your name, address and a daytime telephone number, and we will request it.