Toasted Dark Chocolate Scone Egg Benedict with White Chocolate & Orange Hollandaise Air By Chef Henrico Grobbelaar, Southern Sun The Cullinan


Poached Egg
20 fresh eggs
4l water
30 ml white wine vinegar

1. The use of a little vinegar helps to set the egg white, preventing it from spreading. Too much vinegar will discolour and give the eggs a strong vinegar flavour.
2. Carefully break the eggs one by one into a shallow pan containing at least 8cm of gently boiling water to which a little vinegar has been added (1 litre water to 1 tbsp vinegar).
3. Simmer until slightly set, approximately 2 to 3 minutes.
4. Remove carefully with a perforated spoon into a bowl of cold water.
5. Trim the white of egg if necessary.
6. Reheat, when required, by placing into hot salted water for approximately 1 minute.
7. Remove carefully from the water using perforated spoon.
8. Drain on a cloth and use as required.

Chocolate Scones
150 g castor sugar
187.5 g butter
2 whole eggs
700 g cake flour
50 g coco powder
38 g baking powder
350 ml milk

1. Cream butter and sugar and add egg slowly.
2. Add all dry ingredients.
3. Continue until apple crumble consistency is reached.
4. Add milk.
5. Press out scones to 3cm thick.
6. Brush with milk, do not allow the milk to run down the sides as the scones will rise unevenly.
7. Bake at 250°C for 15 minutes.

Burnt Orange
5 oranges
100 g brown sugar

1. Peel the oranges and cut each orange in 5 pinwheel slices.
2. Sprinkle a little brown sugar over each slice.
3. In a hot pan caramelise the orange slices to dark brown.
4. Place on top of toasted scone, then place the poached egg on top.

Orange Gel

600 ml orange juice
50 ml lemon juice
50 ml vinegar white wine
10 g agar-agar

1. Add all liquids and bring to the boil.
2. Reduce to 600ml exactly.
3. Add the agar-agar and boil for 2 minutes.
4. Strain and leave to cool down and set.
5. Blend and transfer to sanitized bottle just before service.

Hollandaise Air

40 g white wine vinegar
25 g onion, finely diced
150 g salted butter
85 g egg yolk
50 g white chocolate
60 g water
20 g orange juice
2 orange zest
3 g salt
3 CO2 cartridges

1. Heat the water bath to 75°C.
2. Make the vinegar reduction by combining vinegar with onions in a small pot.
3. Over a high heat, reduce liquid by half.
4. Strain to remove onion, and reserve the reduction.
5. Package butter, yolk, water, orange juice, orange zest and white chocolate with the vinegar reduction, salt and vacuum.
6. Cook sous vide at 75°C for 30 minutes.
7. Pass the contents through a sieve to capture the orange zest.
8. Pour contents of vacuum bag into 1 litre whipped siphon.
9. Charge siphon with 2 or 3 CO2 cartridges.
10. To reserve, place siphon in a 65 – 70°C water bath. If stored outside this range, your white chocolate orange hollandaise can split.

Dark Chocolate Ganche Spread

130 ml cream
250 g dark chocolate

1. Place the cream in a saucepan.
2. Bring to the boil.
3. Remove from the heat and add the chocolate.
4. Whisk until smooth.
5. Brush onto a plate.

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