To toast the oatmeal, spread it out on
a baking sheet and grill until it smells rich
and nutty. It will not darken quickly, so
use your sense of smell to tell you when
it is nutty enough. Cool the oatmeal.
Make a raspberry purée by crushing
half the fruit and sieving. Sweeten this
to taste with a little caster sugar. Whisk
the double cream until just set, and stir
in the honey and whisky, trying not to
over-whip the cream. Taste the mix and
add more of either if you feel the need.
Stir in the oatmeal and whisk lightly
until the mixture is just firm. Alternate
layers of the cream with the remaining
whole raspberries and purée in 4 serving
dishes. Allow to chill slightly before eating.