Berry Jelly, Oat Crunch and Whisky Cream Cheese

• 1kg berries (use any berries of your choice), fresh or frozen
• 100g granulated sugar
• A few gelatine leaves (see method)
• 50g clear honey
• 50g unsalted butter
• 150g rolled oats
• 100-120g icing sugar
• 500g cream cheese, at room temperature
• 40ml good quality blended Scottish whisky (I use Whyte and McKay)

Place the berries and sugar in a large pan over a low-medium heat and allow to soften slowly.

Once soft, strain the berries, return the juice to the pan and bubble to reduce by a third.

Measure the quantity of hot berry juice: you will need one gelatine leaf per 100ml of juice. Soak the appropriate number of gelatine leaves in cold water.

Once softened, drain, squeeze out any excess water, add to the hot berry liquid and dissolve fully.

Spoon some of the berries into fat tumblers or glasses, pour in the warm berry jelly mix and chill for at least two hours until set.

Preheat the oven to 160C/gas mark 3.

Place the honey and butter in a pan, bring to the boil and stir in the oats. Transfer to a lined baking tray and bake for about 15-20 minutes, or until golden.

Allow to cool then break up into small pieces. Sprinkle on top of the set jelly.

Sift the icing sugar into the cream cheese and stir in as much of the whisky as desired.

Spoon this mixture on top of the crunchy oats.

Sprinkle over some more oats and/or berries and serve.