For the Soufflé base
Place all the ingredients into a bowl and mix together with a whisk, place the contents into a saucepan and cook out over a low heat whisking until the mixture boils.
Transfer to a suitable container.
For the Raspberry Sorbet
Bring water and sugar to the boil, place raspberries into a food processor, add lemon juice and sugar syrup and blend – pass through a fine sieve to remove pips.
Transfer to an ice cream maker.
For the Soufflé
Butter the ramekins using the soft butter, brush the butter in an upward motion covering the ramekin completely, and then add caster sugar so it coats the ramekins.
To make the Soufflé
Place the egg whites into a bowl, whisk the whites whilst slowly adding the caster sugar until it forms firm peaks.
Fold the whites into the Cranachan base mixture gently so as not to remove the air from the egg whites.
Spoon into the ramekins and smooth over with a palate knife. Gently with your thumb go around the inside of the ramekin to a 1cm depth. Sprinkle with oats.
Cook in a pre-heated oven at 190o C for 6 minutes or until risen.
Remove soufflé from oven and serve with a scoop of raspberry sorbet.