Wrap a double thickness of baking parchment around your 6 small glasses in collars rising 2cm above the rims and secure with tape

Separate the eggs and whisk yolks with sugar till pale yellow

Heat the milk until almost boiling and remove from heat

Pour egg yolk mix into the milk and heat this custard gently till it coats the back of a spoon

Remove from heat and stir in the soaked gelatin and leave to cool completely

In a clean bowl whisk the egg whites till stiff and add the honey

Remove the cold custard from fridge, add the Drambuie and fold in the egg whites

Whip the cream till it forms soft peaks and fold this into the custard

Pour this into the prepared glasses and pop into the freezer overnight

Remove from freezer 30 mins before serving and remove collars 15 mins before you want to serve and top with a raspberry