Crush cardamom pods in a mortar to separate seeds and discard husks.
Toast cardamom seeds in a dry pan until aromatic.
Heat half the honey with toasted seeds until it reaches 75°C.
Mix flavored honey back into the jar and cool uncovered.
Toast oatmeal in a heavy pan over low heat for 10-20 minutes until nutty.
Crush 100g of raspberries in a bowl to make a rough mash.
Whisk cream with honey, whisky, and rosewater until soft peaks form.
Fold the mashed raspberries, toasted oatmeal, and most whole raspberries into the cream.
Spoon mixture into glasses and garnish with remaining raspberries and rose petals.
Drizzle with extra cardamom honey and serve.