25g coarse oatmeal
50ml whiskey
250g raspberries
300ml double cream
1 tablespoon honey
extra raspberries and honey for garnishing

25 g coarse oatmeal 50 ml whiskey 250 g raspberries 300 ml double cream 1 tablespoon honey

Toast the oatmeal in a frying pan on a high heat until lightly brown. Mix in the whiskey.

Mash the raspberries.

Whisk the cream to a soft consistency.

Mix in the whiskey/oatmeal and honey.

Fold in the raspberries.

Serve in glass bowls and decorate with honey and fresh raspberries.