280ml of double cream
2 tbs. of honey
2 tbs. of single malt whisky
2-3 tbs. of oatmeal
Place oatmeal in a dry pan and turn on heat to simmer. Stirring occasionally, toast oatmeal until golden brown (10-20mins). Turn off heat and allow to cool.
Whisk cream until quite thick, add the honey and whisky and fold in until soft and creamy.
Add 3 or 4 raspberries to the bottom of each serving glass, and leave a few to the side for decoration
Add the remaining raspberries to the cream mixture and fold in carefully. Don’t worry if a few of the raspberries break, this will add a nice colour to the cream mixture.
Spoon the mixture into the serving glasses, making an even base on the top.
Using a teaspoon sprinkle on the oatmeal and add raspberries on top for decoration.
Chill for at least 3 hours, or overnight and serve either on its own or with more fresh cream and raspberries on the side.