• 350g of crème fraiche
• Jumbo oats
• 2 tbsp whiskey
• Mixed berries
1. Take your oats and toast them in a pan with a bit of sugar until they are golden brown. Remove from heat.
2. Pulp your raspberries (this can be done by hand or using a food processor) set aside.
3. Beat the crème fraiche until you achieve soft, stiff peeks, when you have this fold in the raspberries and oats.
4. Serve with a bit of fresh mint and a drizzle of whiskey – sorted!