Raspberry and Blackberry Cranachan
Crush hazelnuts and toast in a medium oven, 180˚C, with the oats. Take out when golden brown, toss with honey and leave to cool. Blitz blackberries in a food processor with caster sugar and xanthan gum until smooth and place in a piping bag. Whip cream with sugar and whiskey and place into a piping bag. In a trifle glass, put oats and nuts at the bottom, pipe on cream and blackberry puree, a few raspberries, a few oats, mint or basil. Sieve over some icing sugar.