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This dish is often known as crowdie cream, because it was originally made with a soft Scottish cheese known as crowdie. The fruit used is normally raspberries but I’ve used Indian mangoes for an exotic touch.

Serves 2

Ingredients:

4 tbsp oatmeal

150ml double cream, whipped

1 tbsp honey

1 tbsp whisky

1 ripe mango, peeled and chopped into small pieces

Preparation:

Place the oatmeal in a dry pan and toast the flakes on a medium heat, until they are lightly browned. This should take about 10-15 minutes. Set aside and leave to cool.

Whisk the cream until it is just stiff. Stir in the honey, whisky and oatmeal. Then fold in the mango. Cover and place in the refrigerator for half an hour and serve chilled.