Cranachan

Method

Toast the porridge oats in a dry frying pan over medium heat for 3-4 minutes, stirring frequently until golden and fragrant; set aside to cool completely. Whip the double cream until soft peaks form, then gently fold through the Greek yoghurt, 2 tablespoons of honey, the whisky, and a pinch of salt. In a separate bowl, lightly crush half the raspberries with the remaining honey to release their juices. Layer the ingredients in serving glasses or bowls: start with the toasted oats, then the cream mixture, then the crushed raspberry mixture, and repeat with another layer. Top with the remaining whole raspberries and scatter with a few extra toasted oats. Serve immediately or chill until ready to serve.