Cranachan Scottish Whipped Cream With Whisky Raspberries and Toasted Oats Recipe

Ingredients

• 2 cups (475ml) heavy cream
• 1/4 cup rolled (30g) or steel-cut (45g) oats (see note)
• 12 ounces (340g) fresh raspberries, divided
• 1 teaspoon (5ml) fresh juice from 1 lemon
• 1 tablespoon (15g) unsalted butter, melted
• Kosher salt
• 2 tablespoons (30g) mascarpone cheese (optional)
• 3 tablespoons (45ml) Scotch whisky (see note)
• 2 tablespoons (30ml) honey, plus more for drizzling

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