Method

Scatter the oatmeal on a baking try covered with baking paper and toast under the grill until it starts to turn brown.

To make the raspberry puree, take half the raspberries and pass them through a sieve to liquidise, adding a little caster sugar to sweeten if needed. Whisk the double cream until it’s nearly set, then add the honey and whisky, stirring gently. Add the oatmeal and stir again until combined.

Dollop alternating layers of raspberry purée and cream into four bowls or cocktail glasses and top with the remaining raspberries.

Place in the fridge for a few minutes before serving.

Top tip: Don’t be afraid to experiment with the amount of honey, the ingredient is often placed on the table so guests can add according to their own tastes.

Recipe courtesy of Visit Britain
visitbritain.com