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

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.