Serves 8

Prep time 15 mins, cook 15 mins (plus infusing, freezing)

For leche merengada, bring milk, 125gm sugar, rind and cinnamon to the boil in a saucepan over medium heat. Set aside to infuse and cool (1 hour), then strain through a fine sieve (discard solids). Whisk eggwhite in a bowl until frothy, then gradually add remaining sugar, whisking continuously until soft peaks form (1-2 minutes). Fold in milk mixture, transfer to a metal container and freeze until firm.

Meanwhile, stir muscovado sugar and 120ml water in a saucepan over medium heat until sugar dissolves (2-3 minutes). Add spices and cook until slightly thick and light caramel in colour (8-10 minutes).

Place plum segments into a heatproof bowl, add caramel and turn gently, being careful not to break up plums, until they are well coated. Add Pedro Ximénez
vinegar, gently toss to combine, then set aside to cool.

Just before serving, scrape leche merengada with a fork to obtain a granita texture. Divide plums among 300ml glasses, top with merengada, sprinkle with ground cinnamon and serve.