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