Method

1. Combine 100 ml of the sparkling wine with the honey and stick cinnamon in a small saucepan. Heat slowly to boiling point, add in the plums and poach for 5 minutes or just before the skins begin to split. Remove the plums carefully and set aside.
2. Allow the remaining syrup to boil off rapidly to a thicker consistency. Use this to decoratively drizzle onto each serving plate.
3. Stir the jelly powder into the remaining sparkling wine and place the bowl or jug into a larger bowl half-filled with boiling water - stir to dissolve the gelatine. Pour the jelly into 2 SPAR Good Living shot glasses.
4. Stir the crushed meringues and toasted flaked almonds into the ice cream and use to fill 2 SPAR Good Living shot glasses. Refreeze.
5. To serve, place the plums in a cluster on the dessert plate, and position two shot glasses alongside.