For cooking jelly dessert shell from the orange and squeeze the juice of 100-120 ml with pulp (for a richer colour you can add juice of red orange). To it add the agar agar (it is important to read the instructions on the packaging to calculate the required amount, as manufacturers are different), leave to swell for 1 hour, stirring periodically. Then add sugar to taste, bring to boil with constant stirring, cool slightly and add 4 g rapidly soluble gelatin, stir, heat until dissolved but do not boil!

Shape with size 24X24 cover with plastic wrap for the microwave and pour the mixture very thin layer - no more than 0.5 cm. place in a cool place for cool.

Peeled canned peaches crushed with a blender to puree shaped state, pour the syrup from the jar, mix well.

Add 6 g rapidly soluble gelatin, stir and heat until dissolved. At this stage, bring the puree to taste - add the sugar, lemon juice. Put a bowl of ice or ice water and beat with a mixer until fluffy and whitening mixture.

From ready-made sponge cake cut thin round billet diameter shape in which to assemble the dessert. The form lay inside a thick file on the bottom spread sponge cake, it can be impregnated with Calvados, then spread a layer of peach puree, cover with the second biscuit. Put it in the refrigerator to cool. The cooled billet wrap cut to size a strip of the jelly shell, cover it with the jelly disk. White chocolate cut piece, imitating the flame.