1/4 cup old-fashioned oatmeal, uncooked
1 cup heavy cream
2 teaspoons honey
3 tablespoons Irish whiskey
12 ounces fresh raspberries
Toast the oatmeal on a baking sheet in a 350*F (175*C) oven, watch carefully and stir it from time to time, until it turns a pale golden color. Cool completely.
Whip the cream until it holds its shape, stir in the honey and whiskey, then the cold toasted oatmeal.
Layer the raspberries and the cream mixture in the glasses, saving a few of the berries for decoration on top. Serve slightly cool.
Makes 4 servings.