Rachel Khoo


Posted by Rachel

March 17th, 2015

Recipe: Plum Jelly with Elderflower Chantilly Cream

Rachel Khoo plum jelly elderflower chantilly

Photo by David Loftus

I love the wibble-wobble of jelly on a plate. The texture is immensely satisfying when paired with lashings of Chantilly cream.

Recipe from Rachel Khoo’s Kitchen Notebook – you can order a copy here.


Serves 12

For the plum jelly

2kg (4lb 8oz) purple or red plums
750ml (1¹⁄³pt) water
650g (1lb 7oz) caster sugar
12 gelatin leaves

For the crystallised basil leaves

1 egg white
4-6tbsp caster sugar
A handful of basil leaves

For the Chantilly cream

525ml (19fl oz) whipping cream
75g (2¾oz) caster sugar
3tbsp elderflower cordial


You’ll need a 1.5ltr (2¾pt) jelly mould, lightly oiled.


Halve the plums, leaving the stones in, and simmer with the water and sugar over a medium heat. Lower the heat and simmer uncovered for 15-20 minutes, or until mushy.

Soak the gelatin leaves for 10 minutes in cold water, each in a separate bowl. Drain the plums, reserving the syrup, then pass the plums through a fine sieve, adding the resulting juice to the syrup. Discard the stones and pulp.

Squeeze the water from the gelatin and add the leaves to the syrup, then pour into the mould. Cool then cover and refrigerate for 12 hours. To crystallise the basil, paint each leaf with lightly whisked egg white, sprinkle with sugar and set aside.

Before serving, whip the cream with the sugar to soft peaks, then fold in the elderflower cordial. Remove the jelly from its mould and place on a stand. Dollop cream on the jelly and arrange the basil leaves on top.

0 Trackbacks / Pings

9 thoughts on “Recipe: Plum Jelly with Elderflower Chantilly Cream

  1. I really want do this jelly, i just have one doubt. The gelatine leaves, which is the equivalent in grams.

  2. I would also like to know the equivalent of gelatine leaves in normal gelatine , I know you don’t end up with as clear jelly but didn’t think that would matter using the plums . Gelatine sheets where I live ar axorbenly expensive.

  3. I really want to try this recipe as it looks yum and my garden is abundant with plums at the moment. I was wondering what brand of jelly mould you used? I have never seen one with a lid and it would be perfect for my mini fridge.

  4. Hi, we made this celebatory jelly for a gathering in Cape Town and it did not set. I wonder if our gelatin leaves are different. Ant tips as to how to make it work. You made it seem so effortless 🙂

    1. Hi Margie, Hmmm that could potentially be the case. I’m discovering with my cookbook and recipes available around the world that it seems like different countries can have different type of gelatine (also flour and other ingredients). My best recommendation is to read the instructions on the back and see what they suggest in terms of liquid ratio vs amount of gelatine. Brands can vary quite a bit. Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to Notebook

Out Now!

Rachel Khoo's Chocolate e-cookbook

With over 30 delicious recipes, this e-cookbook showcases wonderful new ways to cook with cocoa. This is not just a dessert book; within you'll find a whole range of recipes for every occasion from a decadent chocolate tahini caramel torte, to a confit cocoa cod with lemony white chocolate sauce. These recipes are featured in Rachel Khoo's Chocolate TV show.

100% of the proceeds* from this book will be donated to Women’s Aid (charity number 1054154)