In a small pot bring sugar and honey to a soft ball (around 116c). You will know it is ready when the bubble become quite clear and larger and the mixture holds together a bit more. At this point remove from heat.
Whisk egg whites to a soft peak, and gradually pour over syrup. Whisk mixture until cool. Set meringue mix aside.
Whisk cream to a soft peak. Fold the cream into the meringue, along with cranberries, white chocolate and almonds.
Divide into martini glasses or set into a terrine mould lined with go-between.
Put in the freezer for 2-3 hours to set (you can do this the day ahead).
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