- 50 g pinhead or medium oatmeal
- 600 ml double cream
- 4 tbsp scotch whisky
- 3 tbsp Scottish heather honey, plus extra for serving
- 340 g fresh raspberries
Preheat the grill. Spread the oatmeal out in an even layer on a baking tray and grill until toasted, watching it carefully so it doesn't burn.
Pour the cream into a large bowl and lightly whip until it is just starting to hold it shape. Gently stir through the whisky, honey and two-thirds of the toasted oatmeal.
Spoon half the cream mixture into 6 x 200ml glasses, top with half the raspberries, then spoon over the remaining cream mixture. Sprinkle over the remaining oatmeal and raspberries, and drizzle with honey before serving.