Toast the oatmeal: in a small frying pan over low heat, use a spatula to continuously stir the oatmeal for a few minutes; when the oats start to smell nutty they will begin to colour and then brown very quickly. Remove the oats before they burn and transfer them to a cold ceramic bowl to cool.

Prep the raspberries: use a fork to mash 50 g raspberries into a purée in a small bowl and set side. Count the remaining raspberries, divide between quarters, and make a note so you can distribute the raspberries evenly.

Make the whiskey honey oatmeal cream: whisk the thickened cream to create whipped cream, then transfer around half to a bowl and refrigerate. To the remaining half: whisk in the honey and whiskey, add most of the toasted oatmeal (saving a couple of teaspoons of toasted oats to sprinkle on top), and whisk until well combined.

Assemble the cranachan in parfait glasses: create layers of the whiskey honey oatmeal cream, plain whipped cream and raspberries, saving some raspberries for the top. Spoon on the raspberry purée, top with remaining raspberries, sprinkle on the rest of the toasted oatmeal, and drizzle with more honey.