Super lady blanche

Melt the butter and sugar over a high heat in a frying pan with a non-stick coating. Add the almonds and let caramelize until they are golden brown.

Keep the almonds in motion by making the pan rotational movements. This takes 3 min.

Let the almonds dry on baking paper. If they are stuck together, you can detach them from each other once they have cooled down.

Heat the whipped cream in a saucepan over low heat. Cut the chocolate into pieces and add. Let it melt and then remove from the heat.

In the ice cream coupes or glasses, roll 2 rolls of roll ice cream. Pour the warm sauce over it and garnish with the almonds, Maltesers and redcurrants.