One Scottish dessert bowl of whipped honey-whisky cream, raspberries and toasted oats.
3.5 tbspWhipping cream
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80 gRaspberry
10 gOat flakes
1 tspWhiskey
1 tspHoney
Toast the finely chopped oats in a dry small pan over medium-low heat for 3-4 minutes, stirring, until lightly golden and nutty-smelling. Spread on a plate and cool completely.
Mash half the raspberries with a fork. Leave the rest whole. Whisk the chilled cream in a narrow bowl to soft peaks, then gently fold in the honey and whisky.
Fold most of the cooled oats into the cream, reserving a small pinch. Layer all the cream, mashed raspberries and whole raspberries in one small dessert bowl. Scatter the reserved oats on top.
Chill for 20 minutes, then serve the whole bowl as one dessert portion.