Banana slice and put into molds, banana slice as much as Your soul desires. Oil pour into a glass and put in the freezer.

Fruit mix jelly mix with the juice, sugar, bring to a boil (in General, prepare as instructed on the package), pour into molds with bananas... I'm the one packing the jelly is enough for three tins *OK*... Put in refrigerator to congeal...

Now the main point - CAVIAR! Orange jelly do not dilute in a glass of water, and make the concentration stronger, ie, take a hundred grams of water. Bring to a boil, armed with a teaspoon. Get the butter out of the freezer than it will be "viscous", the better. *YES* TO recruit a teaspoon of hot jelly and begin to drip oil, is similar to caviar red size out of the 2 drops that are joined in contact in one place (believe me, it is not difficult).*SCRATCH*

A lot of "calf" is not "nakapikit" as soon as I close completely the bottom of the glass, you can put a couple minutes in the refrigerator, because if due to the hot jelly the oil warms up OK, then your "caviar" immediately at the bottom merge into one whole piece...

Then strain through a sieve and dry it from oil, a couple of minutes the butter will merge completely and will remain one "caviar", all lipisinovye-lipisinovye taste! :-) :-) :-)

Take out of the refrigerator banana, filled with jelly, decorate with whipped cream or cream along the edge, leaving the middle for our orange "caviar", spread in the middle of this beauty and surprise guests ;-) at first My guests didn't even realize that I'm not joking, the first question was - "you tiny, why muck dessert caviar?!" (although the caviar is such a thing... I really don't know what red caviar is generally, in principle, you can muck... probably only black caviar!:-D :-D :-D)