Nestled in the high Himalayas, the Kingdom of Bhutan is a world away from life in the western world. Lush green valleys strike a dazzling contrast against towering, snow-capped peaks. Buddhist prayer flags, dzhongs and colourful palaces are an ever-present reminder of the folklore that shapes daily life here. Tourism is strictly limited to preserve the traditional way of life.
Only a handful of lodges have been permitted here, with strict adherence to the iconic architectural style. Gangtey Lodge is one of our favourites, a blend of Bhutanese atmosphere and exquisite comfort. The food here is an indulgent array of traditionally inspired cuisine. This frozen mocha soufflé is a modern, but welcome treat after a morning’s hike. Try it and imagine yourself among the mountains.
1 large egg (approximately 50g)
2 large egg yolks (approximately 50g)
45g refined/granulated sugar
125ml heavy/double cream, cold
1/2tsp (1.5g) gelatine powder or gelatine leaves
1/2tbsp cold water
1 heaped tsp (2.5g) coffee powder
1/4tbsp warm water
1. Cut strips of aluminium foil and then fold twice, wrap around the ramekins and secure with tape.
2. Prepare a hot water bath in a large pan for whipping the egg-sugar mixture.
3. Whip the heavy cream to soft peaks. Refrigerate.
4. Dissolve the coffee powder in warm water.
5. If using gelatine powder, bloom the powder in cold water for around 5 minutes. Melt in the microwave oven or using a bain-marie just before adding to the mixture. If using gelatine leaves, soak the sheets one by one in a bowl of cold/iced water for 5 to 10 minutes. Once soft, lift sheets from the water and wring gently to remove excess water. Put in a heatproof bowl and melt in the microwave oven or using a bain-marie just before adding to the mixture.
6. In a large heatproof bowl, combine the egg, egg yolks, and sugar. Whisk continuously over a pot of barely simmering water until the mixture reaches 60°C to 65°C.
7. Transfer the mixture to a mixing bowl fitted with a wire whisk attachment and then whip on a medium-high speed until the mixture reaches almost three times its volume.
8. Transfer the mixture to a large clean bowl. Gently fold in the melted gelatine and 1/3 of the whipped cream to lighten the mixture. Fold in the rest of the whipped cream and the coffee mixture until evenly blended.
9. Pour the mixture into prepared ramekin dish 2 cm above the lip of the moulds.
10. Freeze for about 8 to 10 hours or overnight. Remove the aluminium foil around the ramekin, lightly sift cocoa powder over the top of the soufflé. Using a melon baller, scoop out a small amount from the centre of the soufflé. Fill this cavity with your favourite liquor (e.g. Irish cream).