A light and fluffy dessert filled with oats, honey and raspberries from Scottish highlands.
Preheat the oven to 180'C.
Toast the oat flakes in the oven for about 8-10 minutes or until golden colour. Allow to cool.
Cut the raspberries into halves. Whip the cream with the honey to form soft peaks. Stir the whisky through the cream and then fold in the raspberries and the oats. Divide the mixture into 6 glasses, dust with icing sugar and serve.
«Vary the fruit and the alcohol in this recipe according to taste.»