Preparation:
1. Toast the oats in a frying pan, being careful not to burn them.
2. Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries.
3. Serve in dessert glasses garnished with a few raspberries and mint.
You could also use crumbled shortbread as an alternative to oats, or even use a shortbread round as a biscuity base.
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