Cranachan parfait with toasted oats and whisky

Method

Whisk egg yolks with heather honey over a bain-marie until pale and reaching 65°C, then remove from heat and whisk until cool and thick (approximately 5 minutes). In a separate bowl, whip double cream to soft peaks, then fold into the cooled egg mixture. Fold single cream through gently with whisky to combine, then spoon half the mixture into chilled serving glasses or terrines. Layer with fresh or macerated raspberries, add remaining parfait mixture, then freeze for at least 6 hours or overnight. Toast oats in a dry pan over medium heat for 3-4 minutes, stirring constantly until golden and fragrant, then add butter, muscovado sugar and a pinch of salt, stirring until clustered and caramelised. Cool the granola on baking paper and break into shards. Remove parfait from freezer 5 minutes before serving and top with toasted oat granola, fresh raspberries, a quenelle of crème fraîche and a whisky-soaked mint leaf.