This is how you do it
Toast the almond slices lightly in a dry pan over low heat.
Melt the butter. Crush Digestive biscuits and gingerbread cookies and mix with melted butter until crumble forms. Toast the crumble in a pan until dry.
Bring cream, sugar, golden syrup and butter to a boil. Boil while stirring until the sauce has thickened and looks deliciously golden brown.
Pour the cream into an Add-a-Twist. Put a pebble in and the lid on and shake until the cream is loosely whipped. If you prefer a less fun way of whipping cream, use your regular whisk or beaters.
Place lingonberries and crumble on a StackPlate. Drizzle plenty of tepid caramel sauce and add a dollop of whipped cream. Top with almonds and sea salt and you're done. Yum!