Simple almond and caramel dessert

Mix the biscuits and butter until well combined and press into the bottom and sides of 4 serving glasses. Freeze until firm, about 15 minutes.

Spread both ice creams gently and evenly into the crust.

Sprinkle with the almonds and freeze until firm, about 3 hours. Remove the dish from the freezer 10 minutesbefore serving.

For the caramel, put the water and sugar in a large pot over medium heat. As the sugar begins to melt, stir vigorously with a whisk. Stop stirring as soon as the sugar comes to the boil. Once the sugar has turned amber, add the butter and whisk until it has melted. Remove from the heat and rest for just a second.

Slowly add the cream to the pan and continue to whisk to incorporate it into the syrup. Whisk until the sauce is smooth. Leave to cool in the pot, then pour into a jar and allow to cool to room temperature.

Pour the sauce over the dessert, spinkle with almonds and serve.