2tbsp medium oatmeal
300g fresh Scottish raspberries
Sprinkling caster sugar
50g caster sugar
350ml Jersey double cream
2tbsp heather honey
2-3 tbsp Drambuie
1. To toast the oatmeal, spread it out on a baking sheet and grill, until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough. Leave to cool.
2. Make a raspberry puree by crushing half the raspberries and sieving. Sweeten this to taste with caster sugar. Whisk the double cream until just set and stir in the honey and Drambuie, trying not to over-whip the cream. Taste the mix and add more of either, if necessary.
3. Stir in the oatmeal and whisk lightly until the mixture is just firm. Alternate layers of the cream with the remaining whole raspberries and puree into four serving dishes. Allow to chill slightly before eating.