Ingredients
2 ounces old-fashioned oatmeal
10 ounces fresh double cream
3 tablespoons honey
3 tablespoons good Scotch whiskey
12 ounces fresh raspberries (or other fresh soft fruit)
Directions
Toast the oatmeal under a broiler, turning occasionally with a spoon or spatula, until it is golden brown.
Allow the oatmeal to cool.
Whip the cream until it is very stiff and then mix in the honey, whisky and oatmeal.
Layer the raspberries with the cream mixture in four tall glasses, cover with Kling or Saran wrap and refrigerate.
Allow to come to room temperature for 30 minutes before serving and then decorate with a few raspberries.
