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||pinhead or medium oatmeal|
||dark brown sugar|
||fresh mint, as decoration, optional|
Mix the oatmeal with 1-2 tbsp sugar and spread out thinly on a baking tray. Toast under the grill on a medium setting until just golden brown. You will need to toss it around to get it to toast evenly but will also need to carefully watch it as it will readily burn. Remove from grill and turn off the heat. Allow the mix to cool.
Lightly warm some of the honey and mix with a little whisky and toss the raspberries in this mix.
Whisk the cream until fairly stiff.
You need 4 tall, stemmed glasses and place a tablespoon of the oats in each. Add a layer of cream followed by some raspberries. Repeat the layering in the same manner until all the oats and cream are used. Finish with a few raspberries.
Sprinkle the remaining honey and whisky equally over the top layer of raspberries. Add a sprig of mint if wished.
Serve lightly chilled, with shortbread biscuits. Do not serve to teenagers or children if the whisky is used.
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