Method

• Scatter the rolled oats over a baking tray and sprinkle over the brown sugar, mix lightly to combine and place under a hot grill for a few minutes until it smells warm and nutty and the sugar starts to caramelise
• Remove and set aside
• Crush 100g of raspberries with a fork
• Whip the cream until thick, then stir in the yoghurt and honey also add the whisky if using
• Add the crushed raspberries, stirring gently, then the same weight of whole raspberries
• Lastly, fold in the toasted oatmeal and spoon into small glasses
• Serve