First of all soak the sheet gelatin in a bowl of cold water.
Heat the honey until it begins to boil. Beat the egg whites with a whisk (hand-held if you’re a “purist”, electric for everyone else!) gradually pouring in the boiling honey and whisking continuously until the whites are firm.
Remove the sheet gelatin from the water and squeeze it with your hands, then put it in a small, heavy-bottomed pan over a very low heat. Melt the gelatin (it will only take a few seconds) and then fold it into the beaten egg whites.
Preheat the oven to 150 °C and toast the pine nuts in it for a few minutes, taking care not to let them brown too much. Whip the cream (to make this easier, cool it in the freezer for a while beforehand). Delicately mix the pine nuts and whipped cream, a little at a time, with the cooled beaten egg whites, then put the mixture in the freezer for at least two hours.
Now you can prepare the “snowballs”: use a spoon shape them, place one on each plate and serve them with a cranberry sauce, made by heating the fruit with a little sugar and water, if necessary.