50g medium oatmeal
300ml double cream
3 tbsps clear honey (preferably heather honey)
2 tbsp whisky
preheat the grill to medium, and spread the oatmeal on a grilling tray. Toast, turning occasionally, till golden brown. Remove and leave to cool.
whip the cream in a large bowl until it begins to thicken, then whisk in the honey and whisky until the mixture forms soft peaks. Fold in most of the oatmeal, then lightly fold in most of the raspberries - very gently does it at this point.
spoon into the centre of large dessert plates, sprinkle with more oatmeal and remaining raspberries.