Instructions

To make the Plum Jelly

1. Halve the plums, leaving the stones intact, and place them in a large pan with the water and sugar.
2. Bring the mixture to a simmer over medium heat for about 20 minutes, or until the plums have broken down to a mush.
3. Place a fine sieve over a large bowl and press the mixture through the sieve, reserving the syrup.
4. Soak 12 gelatin leaves in a shallow bowl with some cold water. When they have softened, squeeze the excess water from the gelatin leaves.
5. Whisk the gelatin leaves into the warm plum syrup.
6. Pour the mixture into 6 small glass bowls, leave to cool completely, and then leave to set in the fridge for 4 hours or overnight.
7. Serve with a dollop of elderflower chantilly cream and decorate with crystallised basil leaves.

To make the Elderflower Cordial

1. Whip the cream with the caster sugar until you have soft peaks.
2. Fold through the elderflower cordial.

To make the Crystallised Basil Leaves

1. Lightly whisk the egg white in a small bowl.
2. Using a clean paintbrush or pastry brush, coat a basil leaf with some egg white and generously sprinkle caster sugar onto the leage.
3. Place the leaf onto a clean plate and leave to cool in a dark place. This will take about 15 minutes.
4. Repeat with the remaining basil leaves.