Channel Island raspberry and cream cranachan

Lightly toast the oatmeal in a dry frying pan over a medium heat until it turns golden brown - keep the oatmeal moving to prevent from burning. Remove from the pan and allow to cool

Place 100g of raspberries in a food processor along with the icing sugar and cracked black pepper and blend to a smooth purée. Set aside

In a large bowl whisk the cream until it reaches soft peak consistency. Scrape out the contents of the vanilla pod and fold into the cream before folding in the honey and malt whisky

Set aside 2 tablespoons of toasted oatmeal to garnish and add the rest of the oatmeal to the cream, folding in well

To serve, fold the raspberry purée into the cream mixture until you have a ripple effect. Spoon some of the raspberries into the bottom of the glasses then add the cream mixture. Top with more raspberries and finish with a sprinkling of toasted oatmeal