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.