(serves 6)
4oz/110g rolled oats or pinhead oatmeal
10floz/280ml double cream
11oz/300g crowdie or Quark
6 tbsp heather honey
5 tbsp whisky
1 bag frozen raspberries, defrosted
Put the oats in a large frying pan and cook over a medium high heat, stirring constantly, for 5–8 minutes until they turn brown and smell toasty.
Tip on to a plate to cool.
Lightly whip the double cream and mix with the cheese, which will make the cream stiffen up more.
Roughly stir in 4 tbsp honey and all the whisky.
Layer the cream, oats and raspberries in six glasses, finishing with a dribble of honey and a few raspberries.
Eat immediately or keep in the fridge.
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