Cranachan

Instructions

1. Toast the oats
   Preheat a dry frying pan over medium heat. Add the oats and toast them for about 3-5 minutes, stirring frequently, until they turn golden brown and smell nutty. Remove from heat and allow to cool completely.
2. Prepare the raspberries
   Reserve a handful of whole raspberries for garnish. Lightly crush the remaining raspberries with a fork, leaving some texture. If they're too tart, sprinkle with 1 tablespoon of the caster sugar and set aside.
3. Whip the cream
   In a large bowl, whip the double cream with the remaining caster sugar and vanilla extract until it forms soft peaks. Be careful not to over-whip.
4. Fold in the whisky and honey
   Gently fold the Scotch whisky and heather honey into the whipped cream, reserving a little honey for drizzling later.
5. Assemble the dessert
   Using clear serving glasses, layer the ingredients starting with some crushed raspberries at the bottom, followed by a layer of the cream mixture, then a sprinkle of toasted oats. Repeat the layers, finishing with a cream layer.
6. Garnish and serve
   Top each glass with the reserved whole raspberries, a sprinkle of toasted oats, a drizzle of honey, and mint leaves if using. Serve immediately or refrigerate for up to 2 hours before serving.