Toast the oat kernel flour in a dry pan, stirring until light brown. Cool.
Whip the cream until semi-stiff. Stir in the toasted oat kernel flour, this will make the cream quite firm.
Finally, stir in the fruit and sugar. Serve immediately.
Tip: You should not cook this cream too long in advance, otherwise the oat kernel flour will absorb too much liquid from the cream as well as from the fruits and thus become sticky.