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.
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.