Scotch Mist - cooking recipe

Ingredients

3 cups raspberries (fresh or frozen)
3 tablespoons Scotch whisky
1 1/4 cups double cream
4 tablespoons heather honey (or plain clear honey will do)
1 1/3 cups oats

Preparation

Reserve 1 cup of the raspberries and put the rest into a bowl with the Scotch whiskey and set aside.
Whip the cream until softly stiff.
Stir in the honey and oatmeal. If the cream turns soft, whip again until stiff.
Spoon a few raspberries into the bottom of each serving glass, or spoon half the raspberries into the bottom of a large glass bowl.
Spoon half the cream mixture over the raspberries, then add the remaining raspberries.
Spoon the remaining cream over the top.
Chill for at least 3 hours, preferably overnight.
Mash the reserved 1 cup of raspberries with a wooden spoon, or blend them in a blender or food processor. Press them through a sieve into a bowl.
When ready to serve, pour a little of the sieved raspberries over each glass or over the whole bowl.