Place a basil jelly rectangle on a plate, making sure it is as straight as possible, with a small offset spatula. Be careful because they are slippery.
Place a 5cm / 2in by 7.5cm / 3in rectangular mold over the basil jelly, aligning the rectangle with the long side of the mold. Spoon 20g / .71oz of the tapioca into it in a single layer right next to the basil jelly.
Scoop a medium quenelle (30g / 1.06oz) of the sorbet and place it diagonally on top of the tapioca.