1. Place the gluten free oats or rice flakes in a frying pan with the golden syrup, mix and allow to fry for 2-3 minutes until golden brown. Set aside to cool.

2. Whisk the cream until thick, once it is nice and stiff stir in the whisky, honey and vanilla extract.

3. Place the raspberries in the bowls, top with the whisky cream and then add the toasted oats to the top of that, complete with a drizzle of honey on top and serve.