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Cranachan with Raspberries
Recipe:
1. Toast the oatmeal in a (clean!) frying pan for a few minutes until browned. Soak most of the meal in that measure of whisky for five minutes. (Keep aside a little toasted, for sprinkling on top of the finished dish.)
2. Whip up your cream (single will not do), until it is stiff.
3. Fold in the whisky-soaked meal, the honey, and most of your rasps, to the cream.
4. Put in serving glasses (wine ones will do nicely), and chill in the fridge until ready to serve.
5. Just before putting on the table sprinkle a teaspoon of dry toasted oatmeal on each one, and top with a few raspberries.
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