There are many variations of this delicious Scottish dessert but this one will do just fine.
1/2 cup old-fashioned rolled oats
2 tablespoons of single malt whisky, preferably a fine quality Scotch
1 cup heavy cream
2 cups fresh raspberries
2 tablespoons heather honey (or other favorite honey) + a little for drizzling
Toast oats in a small frying pan over medium-low heat until golden brown. Watch closely as they can burn easily. Transfer to a small dish and allow to cool completely.
Whip cream until if forms soft peaks. Fold in honey and whiskey by hand.
In 4 glasses layer the raspberries (lightly crush a few of the berries), cream and toasted oatmeal. Top it off with a few raspberries and oatmeal. Drizzle on a thin stream of honey.
This can be served right away or left in the refrigerator for several hours. If you have any leftover honey-whiskey cream it’s great the next day in coffee!