Vanilla Oat Cranachan Cups

Ingredients:

150g rolled oats
2 tbsp soft brown sugar
300ml double cream
2 tsp vanilla paste
2 tbsp Scottish whisky (optional)
3 tbsp honey
150g fresh or frozen raspberries
Mini tart shells or small glasses

Method:

• Toast the oats with brown sugar in a dry pan until fragrant; cool completely.
• Whip double cream with vanilla paste until soft peaks form.
• Fold in honey and whisky (if using).
• Lightly crush raspberries and spoon a little into each tart shell or glass.
• Add a spoonful of cream mixture, then sprinkle generously with toasted oats.
• Repeat layers and finish with a raspberry or drizzle of honey.
• Chill until ready to serve.