Talisker & heather honey cranachan

Shirley Spear: Chef

Ingredients: serves 6

280ml fresh double cream
1 tbsp thick heather honey
1 generous tbsp Talisker malt whisky
1 heaped tbsp toasted** medium oatmeal (not "fine", "pinhead" oatmeal or rolled oats)
2 punnets (approx 220g) fresh raspberries

Method:

Whisk the cream together with the honey and whisky until thick, but still floppy. Fold in the oatmeal. This will thicken the cream a little more.
Wash the fruit and divide it between 4 serving glasses.
Pile the Cranachan on top of the raspberries and serve.

**To toast oatmeal:

Spread a thin layer of medium oatmeal over a flat baking tray and leave in the bottom of a warm oven until it darkens in colour. Once cooled, the oatmeal can be stored in an airtight container and used when required.