1Soak the gelatine sheets in cold water for a while to rehydrate.

2Add Plum Pickled in Honey (only the honey) and water to a pot, place over low heat, and mix until well dissolved. Turn off the heat before it boils, squeeze out the water from the gelatin from step 1, and add it to the pot, dissolving it completely in the residual heat.

3Cool the bottom of the pot from step 2 in ice water to remove any excess heat, then pour into jelly cups, add the plums one by one, and chill in the refrigerator until solidified.

4When serving, fill a bowl with hot water at about 40°C and immerse the outside of the jelly mould for a few seconds to warm it up slightly, then invert it onto a plate and gently rock it to remove it from the mould.