Whisk up a lighter, souffléd version of a traditional Scottish dessert.
Preheat the oven to 210C/425F/Gas7.
Lightly grease 4 large ramekins with the butter, then dust with the pinhead oatmeal.
Whisk the egg whites in a bowl soft peaks form when the whisk is removed. Slowly whisk in the caster sugar until stiff peaks form.
Whisk in the raspberries until they are crushed and well combined into the egg whites.
Fold in the custard and spoon the mixture into the ramekins. Place the ramekins onto a baking tray and bake in the oven 6-8 minutes, or until risen and golden-brown. (Do not open the oven door while the soufflés are cooking.)
Meanwhile for the cranachan cream, heat a frying pan until hot. Add the butter, then the oatmeal and toast until lightly golden in colour. Remove from the pan and allow to cool.
Whip the double cream and half the icing sugar in a bowl until soft peaks form when the whisk is removed. Fold in the whisky and the oatmeal and set aside.
For the compote, heat a frying pan until hot, add the raspberries and remaining icing sugar until the raspberries have broken down into a thick sauce.
To serve, spoon a little compote onto serving plates, place a quenelle of cranachan cream on top of each soufflé, dust with icing sugar and place onto the serving plate.
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