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Directions:
Spread out the oats on a baking sheet and toast them under the grill until lightly browned. Allow them to cool. Whip the cream in a chilled bowl until it just begins to hold its shape, then in the fromage frais, whiskey (if using), sugar and most of the oats, reserving a few for sprinkling on the top. Spoon the raspberries into serving dishes and top with the cream mixture. Sprinkle the reserved oats on top
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