Preparation

Scatter the oatmeal onto a baking tray and toast in a low oven or under the grill until golden brown. Do stand and watch this because they can easily and quickly burn.
Blend 50g of the raspberries in the liquidiser until they become smooth. Whip the double cream until a stiff mixture forms. Fold in the whisky, Drambuie, honey, oatmeal and raspberry liquid.
Divide among serving glasses. Garnish with the remaining raspberries.

Ingredients

  • 60g medium oatmeal
  • 150g of raspberries
  • 600ml double cream
  • 4 tbsp malt whisky
  • 2 tbsp Drambuie
  • 4 tbsp runny Scottish honey