PLUM SORBET:Strain the juice from the tin of Black Doris plums and place the juice in a pot. Add the spices. Reduce the juice over a medium heat until it becomes Syrupy. Discard the stones from the plums and blitz into a smooth paste using a food processor. Fold the reduced juice and plum purée together and fold through egg white that has been whipped to stiff peaks. Place in freezer to set overnight.
PLUM PURÉE:Remove the stones from the second tin of plums. Place in a pot with caster sugar and bring to a simmer. Cook until it has become pulpy. Remove from heat, cool and blitz into a smooth purée. Store in the refrigerator until set.
CANDIED BASIL LEAVES:Place the sugar and water in a small pot and bring to a simmer. Once boiled, remove from the heat and cool to room temperature. Remove basil leaves from the stem. Gently brush the cooled syrup onto either Side Of the basil leaves. Lightly cover each leaf with the extra caster sugar and allow to stand in a warm, dry area for 2-3 hours. Set aside to use as a garnish when plating.
COCONUT PRALINE:Preheat the oven to 180° C. Lay the coconut chips on a non-stick baking tray. Drizzle with golden syrup and dust with icing sugar. Bake for 20 minutes, stirring occasionally until golden. Remove from oven and allow to cool. Set aside.
COCONUT SAGO:In a pot, add coconut cream, sugar and the split vanilla bean pod. Bring to a gentle simmer stirring regularly. Remove from the heat, discard the vanilla bean pod and allow to cool. Using another pot, bring one litre of water to the boil and add the sago pearls. Stir often and simmer for 20 minutes. Pour through a sieve and rinse in cold water. Set aside.
TO FINISH:Place the plum purée in four small bowls. Fold the sago pearls through the coconut cream and pour over the plum purée. Scatter the coconut praline over the top Of the sago and place chunks of the coconut flesh around the sago. Place one scoop Of the plum sorbet in the centre of each bowl and garnish with a candied basil leaf.