Wild Raspberry Souffle Payasam

All new take on the traditional and festive south Indian rice pudding delicacy Payasam, in the classic fine dining French Dessert form, to tantalize your taste buds.    

‍Recipe Card

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Method of Preparation: For Payasam base

• In a pan pour milk, dissolve rice flour while milk is cold.
• Cook over low heat while mixing well without any lumps until the mixture is white and thick.
• Add raspberry, cook till its smashed and mix well with the white mixture.
• Finish with cardamom sugar, butter and salt.
• Mix well and keep it aside to cool down.

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For Souffle Meringue

• Beat the egg white with the electric whisk by adding powdered brown sugar in between.
• Check the consistency of meringue.
• Whisk until it gets the soft peak consistency.
• Do the meringue test by holding the bowl upside down.
• If it is not falling off it is a good meringue.

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For Souffle

• Preheat the oven at 180 c for 10 minutes.
• Now Line the souffle mould with butter and coat it with brown sugar.
• In a bowl mix two tablespoons of meringue and 3 tablespoons of payasam base together to get a smooth paste.
• Now add the paste to the remaining souffle meringue.
• Fold it nicely using a silicon spatula.
• Put the souffle mix into the mould till the top.
• Run your finger around the tip of the souffle mould and wipe off the sides.
• Bake in the oven for 10 minutes at 180 c.
• Serve, garnish with raspberry, cardamom sugar and raspberry flower.

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‍Bobby Geetha

With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.

As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.

Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.