Ingredients

Soufflé base:
1lt full fat milk
1lt whipping cream
175g sugar
225g pudding rice
 
Soufflé jam:
1kg rasp purée
125g sugar
125g water
35g cornflour
50g creme de framboise
1 lemon juiced
 
Assembling the soufflé:
150g egg white
150g jam
50g soufflé base
40g sugar
3 frozen raspberries
Whiskey and oats ice cream:
 
400g toasted oats
1 lt milk
50ml double cream
200g yolk
200g sugar
60g milk powder
60ml 12 year old Hibiki whiskey

Method

Soufflé base:

Cook all at 140 degrees till overcooked and dry then blend to a thick smooth texture.

Soufflé jam:

Reduce the purée by half

Cook the sugar and water to 118 degrees

Add to the purée.

Pour in the creme de framboise and lemon juice them cook out to a jam consistency.

Assembling the soufflé:

Line moulds with butter, set in fridge then coat with caster sugar.

Warm the base and jam.

Whisk egg whites on medium speed adding the sugar in three stages to reach a shaving foam like consistency.

Mix a little of the meringue to the base and jam, mix vigorously.

Fold the rest of the meringue in.

Pipe a layer of mix in the bottom of the moulds, place three frozen raspberries in the middle making sure to not touch the sides.

Pipe the mix to just above the top of the moulds.

With a pallet knife smooth the top flat.

Cook at 180 degrees C for 8 mins.

Whiskey and oats ice cream:

Infuse the toasted oats into the milk.

Take 500ml of this and boil with the double cream.

Pour over the yolks, sugar & milk powder.

Put back in the pan & cook on a probe stirring constantly to 81 degrees C.

Pass through a fine sieve, add the whiskey, cool & churn.

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