Line a baking sheet with parchment and melt sugar in a pan until it caramelizes.
Stir oats into the caramel, cool on the tray, then grind into a coarse powder.
Simmer raspberries, sugar, lemon juice, and 90ml water for three minutes.
Soften gelatine in cold water while the fruit simmers.
Sieve the fruit to create 200ml of purée and discard the seeds.
Dissolve the squeezed gelatine into the warm purée and refrigerate until softly set.
Whisk egg yolks, sugar, honey, and 45ml whisky in a bowl over simmering water.
Beat the mixture until thickened and it reaches 80°C, then allow to cool.
Combine the crème fraîche and mascarpone in a separate bowl.
Dissolve more softened gelatine into warmed remaining whisky.
Fold the whisky mixture, cooled egg base, and lemon juice into the cheese mixture.
Layer the jelly, mousse, and oatmeal praline into eight dessert glasses and garnish with raspberries.