80g Porridge Oats
200ml Double Cream
100ml Crème Fraiche
45ml Scotch Whisky
150g Fresh Raspberries
Preheat the grill to high, put the oats onto a baking tray.
Toast under the grill till lightly golden, about 3 mins.
Whisk the cream till it just holds its shape, add the crème fraiche, honey and the whisky and gently mix.
Keep a little of the toasted oats to one side for decoration.
Add the rest to the cream mixture and mix.
Layer the oat mixture and the raspberries in four glasses; decorate the top with a couple of raspberries and a sprinkle of the oats.