Plum Jelly with Elderflower Chantilly

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5 from 2 reviews

Recipe adapted from Rachel Khoo’s Kitchen Notebook by Rachel Khoo


For the Plum Jelly

For the Elderflower Chantilly

For the Crystallised Basil Leaves


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.

Kitchen Notes

To make one large jelly, lightly grease a 1.5 litre jelly mould with a flavourless oil before pouring the mixture into the mould. The jelly will need to rest in the fridge for about 12 hours to properly set. To unmould the jelly, dip the mould quickly into large bowl or sink filled with hot water to help loosen the sides.

The chantilly cream can be kept in the fridge for a few days.

The crystallised basil leaves should be used within a few hours.

The leftover plum mixture (squeezed of its juices for the jelly) is delicious served with any leftover elderflower chantilly to make a plum fool, or even served with plain yoghurt at breakfast.

All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.