Reserve 12 plums for topping, put the others on a baking tray, add some water and bake for a while. Cool the maked plums and puree.

Soak gelatin in cool boiled water until the granules plump and become transparent, then drain the excess water. Melt the soaked gelatin on water bath.

Mix the plum puree with sugar and egg whites, whisk the mass until foamy, then add the gelatin mix in thin stream, stirring constantly. Pour the mixture in molds and refrigerate.

Serve on a plate, top with plums.