The Scottish dessert, cranachan, is frequently served at the end of a Burn's Supper. Originally it would have been made with crowdie, a kind of soft cheese, but cream is a good substitute.
Lightly toast the oats in a dry frying pan on low heat for 5-10 minutes. They should be a golden brown colour when done - be careful not to burn them! Remove from heat and allow to cool.
Set aside 2 whole raspberries per portion for decoration. Put the remainder into a blender with the honey and the whisky, and whizz into a puree. If you feel so inclined, you can then pass the puree through a fine sieve to remove the seeds.
Whip the cream into soft peaks. Fold in the raspberry puree - don't overmix it, you want streaks of red throughout the cream rather than making the whole thing a uniform pink.
Spoon the mixture into glasses, sprinkle toasted oats on the top along with a couple of raspberries. That's it!