For 2 people
1 tablespoon of fine oatmeal
150 g raspberries
140 g double cream
1 dessert spoon of thick honey
1 tablespoon of whisky
Under a moderate grill, gently toast the oatmeal in a small baking tin for a few minutes, until crisp (but not burnt).
Whisk the cream, honey, whisky and the toasted oatmeal. Add a third of the raspberries.
In a large goblet, place another third of the raspberries at the bottom. Layer on the cream mixture and top off with the final third of the raspberries. Dust with icing sugar.