Take the silicone molds in the form of hearts, outline them on paper and draw a men's suit and women's cleavage.

Melt the dark chocolate in a water bath, paint inside molds them low-cut dress and coat. On a separate sheet to draw the lapels of his coat, tie, buttons and mustache and carefully, using paper kontika on top of the file, enclose drawings with chocolate.

Soak 1/3h. L. gelatin in 1st. L. of cold water for 10 minutes. Add the 1st. L. grated through a sieve cherry jam D arbo. Heat in a water bath and pour into a silicone form. Put into the refrigerator for freezing.

Next, prepare souffle. Sugar water brought to the boil and cook for 10-15 minutes until the syrup is bubbling, but watch out to not started to turn yellow. While the syrup cooks, beat egg whites with lemon juice. When the syrup is ready, pour it into the syrup into the whites while whisking continuously until the mixture starts to cool down. Then add 4st. L. apricot jam D arbo and again all beat.

Soak 0,7 tbsp gelatin 4st. L. of cold water. Heat the mass in a water bath to dissolve the gelatin and whisking in a blender mixed with protein mass.

Get our molds with chocolate and fill them with protein souffle, sprinkle on top coconut. Refrigerate to harden for 3 hours.

Take out of the refrigerator our soufflé and gently remove from the molds, spread on a dish, put on coat lapels, tie and buttons. Cherry Jell-o cut the handkerchief in the coat and the female lips. Decorate dress sweet pearl. Our air dessert is ready. The taste resembles cake bird's milk, but with a very pleasant aftertaste of apricot apricot low-calorie jam D arbo.