Cranachan soufflé

Serves: 12
Preparation time: 45 minutes plus churning time
Cooking time: 6 minutes

Cranachan souffléIngredients:

Cranachan soufflé base

40ml (11/2floz) whisky, 18 year old, if possible
200ml (7floz) milk
2 egg yolks
75g (3oz) caster sugar
25g (1oz) plain flour
1tsp cornflour
1 vanilla pod
1 tbsp honey, preferably Scottish honey

Cranachan soufflé mix

12 egg whites
1 lemon, juiced
50g (2oz) caster sugar, plus extra for lining mold

Cranachan soufflé filling

4 tbsp of toasted oatmeal
250g (9oz) punnet Scottish raspberries

To plate

250g (9oz) punnet Scottish raspberries


1. Preheat the oven to 220˚C/R7.

2. Begin with the soufflé base, which can be made up to three days in advance. Heat the whisky in a small frying pan until the liquor flames – this is the point at which the alcohol burns off leaving only the flavour of the whisky. Add the milk, honey and vanilla pod to the pan and using an electric thermometer heat up to 80°C, and then set aside to cool.

3. Whisk the egg yolks and sugar in a food processor.

4. Sift both the flour and cornflour into a bowl, then, slowly add this to the food processor, one spoonful at a time. Followed by the milk and whisky mixture from the pan and continue to whisk for 20 seconds.

5. Pour this mixture into a clean pan, heat gently over a low heat, whisking continuously, for 12 minutes.

6. Place a silicon sheet of piece or greaseproof paper over the top of the pan and leave to cool. Once cooled, transfer the base to a suitable plastic container and cover again then set aside in the fridge until ready to use.

7. To prepare the ramekins, butter the insides and dust with caster sugar. Knock out the excess.

8. To finish the soufflé, whisk up the egg whites using an electric or hand whisk. Once reached firm peaks add the caster sugar in batches and lemon juice and whisk back to firm peaks.

9. Fold the egg whites into the cranachan soufflé base being careful not to knock out any air.

10. Pour a few tablespoons of the mixture into the lined ramekins to cover the bottom then place a few raspberries into the middle and top up with the cranachan souffle mixture until flush with the rim. Wipe of any excess mixture from the rim and gently tap the bottom of the ramekin on to a work surface to knock out any large air bubbles.

11. Top the uncooked soufflé with a sprinkling of toasted oatmeal and place into an oven for approximately 6 minutes until the soufflés have risen and are evenly browned. To check the correct consistency, remove the baking tray from the oven and gently wobble the tray from side to side: the soufflé should be firm but soft inside.

12. To serve, place the soufflés onto plates and garnish with a quenelle of raspberry sorbet or fresh raspberries.

Recipe courtesy of Great British Chefs. Visit for more Burns Night recipes.

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