Raspberry Cranachan (for Vivi from The Bride)

Raspberry Cranachan

This recipe is easy to make and full of flavor. You can use any soft fruit you happen to have. You can also adapt it as a breakfast dish, leaving out the whisky and substituting yogurt for part of the cream

3/4 cup oatmeal (not instant oatmeal)
1 pint raspberries
2 1/2 cups whipping cream
4 TBSP runny honey (a few seconds in the microwave will make it runny enough)
4 TBSP malt whiskey

Scatter the oatmeal on a baking tray and toast in a low oven or under a medium grill until golden. Watch it closely or it may burn.

Blend 50 grams of the raspberries in a blender until smooth. Whip the cream until stiff, then stir in the honey and whiskey and mix well but do not over-whip. Mix in 50 g of the oatmeal, then carefully fold in the raspberry purée to form a rippled effect.
Spoon the mixture into individual glasses or a serving dish, then scatter the rest of the berries and the remaining oatmeal on top.