Cranachan

60 grams medium oatmeal
500 ml double cream, well chilled*
30 ml (2 tbsp) orange flower honey
45 ml (2 tbsp) Drambuie or Glayva Whisky Liqueur
300 grams fresh raspberries

• Put the oatmeal into a dry frying pan and toast over a medium heat, keeping the oatmeal moving, until golden brown. This will take between 10 to 20 minutes, allow to cool.
• Whisk the cream until it is just starting to form fairly stiff peaks, then stir in the honey, Drambuie and oatmeal
• Gently stir in the raspberries after setting some aside for decoration
• Chill for at least an hour before serving
• Place into tall stemmed glasses and decorate with a few raspberries

*or half creme fraiche, half double cream; or – half fromage frais, half double cream.

If you can get them, I understand the white raspberries of Scotland are good

Stone Cream

2 sheets gelatine (or 10 gm powdered gelatine), 2 fl oz hot water, Whites of 2 fresh free-range eggs, 1 rounded tbsp white castor sugar, 10 fl oz double cream, 3 drops of vanilla extract, 8 fl oz whole milk, a little Sherry or Orange Liqueur … to taste

Serving suggestion: raspberry or bilberry compote

Melt the gelatine in 2 fl oz of hot water. Whisk the egg whites until they begin to thicken and then add the sugar gradually while continuing to whisk. Whisk the cream and vanilla extract in a large bowl until softly peaking, gently add the milk and sherry or orange liqueur and finally stir in the egg whites. Add the gelatine slowly whilst gently whisking. Cover and place in the refrigerator.

When ready to serve, place a layer of fruit compote in the bottom of a pretty glass, spoon the cream mixture on top, sprinkle with grated dark chocolate and flaked almonds