Cranachan

Ingredients

  60g oatmeal
 150g raspberries
500ml double cream
 50ml runny honey
 50ml malt whisky

Method

1. Scatter the oatmeal on a baking tray and toast in a low oven or under a medium grill until golden.

2. Blend 50g of the raspberries until smooth.

3. Whip the cream until smooth and then stir in the honey and whisky but do not over-whip.

4. Fold in 50g of the oatmeal and then carefully fold in the raspberry puree to get a rippled effect.

5. Put into serving dishes then scatter the rest of the raspberries and oatmeal on top.

Serves four.