For the warm chili plums caramelize sugar in a saucepan, deglaze with prune juice, add Cointreau and chopped basil and simmer a little.
Add plums and chopped, seeded chili pepper, season with ground ginger and coriander. Whip the cream with sugar until stiff.
Arrange the chili plums in a deep plate and decorate with a blob of whipped cream and some lemon balm.