•570ml double cream
•85g porridge oats
•7 tbsp whisky (good quality)
•3 tbsp honey
•fresh mint, to garnish
1.Toast the oats in a frying pan, being careful not to burn them.
2.Lightly whip the cream until it reaches the soft peak stage then fold in the whisky, honey, oatmeal and raspberries.
3.Serve in dessert glasses garnished with a few raspberries and mint.