50g rolled oats or medium oatmeal
284ml carton double cream
2 tablespoons whisky
2 tablespoons of Aberdour honey
Spread the oats on a sheet of foil on a grill pan. Toast until golden.
Combine the cream with the whisky and whip until the cream holds soft peaks.
Loosely fold in the honey, the toasted oats and the raspberries.
Spoon into glasses and serve.