Cranachan Soufflé Recipe - Great British Chefs

Ingredients

• 40ml of whisky, 18 year old, if possible
• 1 tbsp of honey, preferably Scottish honey
• 75g of caster sugar
• 5g of cornflour
• 25g of plain flour
• 200ml of milk
• 2 egg yolks
• 1 vanilla pod
• 12 egg whites
• 1 lemon, juiced
• 50g of caster sugar, plus extra for lining mold
• 4 tbsp of toasted oatmeal
• 1 punnet of Scottish raspberries
• 1 punnet of Scottish raspberries, weighing 250g