Toast the oatmeal.

Spread the oatmeal onto a baking sheet and grill until it smells nutty.

Don't let the oatmeal darken.

Cool the oatmeal.

Whisk the double cream until just set.

Add honey and whisky to the cream.

Mix the cream and taste.

Stir in the oatmeal and whisk the cream mixture until firm.

Place alternate layers of cream, puree and raspberries into your serving dishes.

Chill and serve.