Makes 4 servings
2 tbsp medium oats
300g fresh raspberries
Caster sugar, to taste
350ml double cream
2 tbsp heather honey
Gin Bothy Raspberry Gin, to taste
Set aside some whole raspberries for decoration. Mix the raspberries, caster sugar and gin in a bowl. Cover and place in fridge.
Spread the oats on a baking tray and toast at 180°C for 10-15 mins. Leave to cool.
Whisk the double cream. Gentle fold in the honey and the berries, saving any remaining juices.
Place a large spoonful of the cream mix into each glass, sprinkle oats on top, and repeat. Decorate with the whole raspberries and drizzle over the remaining juices.