Berries defrosted, excess liquid drained. To kill a berry in a blender, pereteret through a sieve and add sugar to taste. Approximate amount of ready puree 350 g to Defer 3 tablespoons berry puree, add the gelatin powder. Give the gelatin to swell slightly warmed to dissolve the gelatin. Do not boil!

The remaining puree and bring to boil, to enter the dissolved gelatin. Pour into kremanku. Put in the freezer to cool.

At this time, prepare the chocolate mousse: 5 g leaf gelatine soak in water. Milk bring to the boil, introduce the squeezed out gelatine and the chopped chocolate. Stir until smooth. Refrigerate for 10 minutes

Whisk cream to peaks. Enter a couple of tablespoons of cream to cooled chocolate mass, mix well. Add the remaining cream. Stir again with a whisk until smooth.

To put the mousse in a pastry bag with nozzle" star" and spread sea-buckthorn jelly. Refrigerate at least 30 minutes.