1. 1/3 chocolate defer the rest to melt in a water bath. Once the chocolate has melted, add the delayed and stir until smooth. Tassel cover silicone molds for cupcakes with chocolate and remove for a few minutes in the fridge. Then remove and cover with chocolate again. The moulds must be well covered, without gaps. If necessary, you can lubricate and third time. Put into the refrigerator so that the chocolate is well hardened.

2. Milk bring to a boil. Remove from heat, add sugar, lavender flowers and leave to cool. (Here you can replace the lavender mint or citrus zest). Then strain the milk through a sieve, reheat and dissolve gelatin in milk. Then allow to cool to room temperature.

3. Blueberries to put in the bucket, add sugar and slightly mash with a potato masher. Put on the fire. Bring to boil and boil until soft berries a couple of minutes. Then RUB through a sieve. Into the hot puree, add the gelatin. Allow to cool to room temperature. Chocolate baskets to get carefully from the molds, pour in baskets in 2 tablespoons of the milk mixture and put into the refrigerator.

4. When the jelly is lightly set, spread 2 tbsp. fruit jelly and again put into the refrigerator. When lightly set, add remaining milk mixture and put into the refrigerator until fully cured.

5. In a saucepan boil water and make a small fire. In the Cup to combine the whites, sugar and citric acid. A Cup to put in the pot to the bottom is not touching the water, and start whisking with a mixer. Gradually, the mass begins to thicken and then start to accumulate on the blender. It will take about 10 minutes.

6. Then the resulting cream put in a piping bag and nozzle "star" to transplant on top of cakes. You can decorate the top fruit. I sprinkled colored sugar. If you are confident in the quality protein or just don't like, you can replace 33%- e cream.

Bon appetit!