Soak gelatine in cold boiled water. Give it to swell. When this happens, heat it. Stir until complete dissolution of grains. But in any case do not boil. I heated the gelatin in the microwave – very convenient: every 10 seconds take out and stir. Set aside.

Meanwhile, in a saucepan, combine jam, sugar and citric acid. Warm over low heat to dissolve the sugar. Pour the dissolved gelatin, mix well.

Pour the mixture into the form, pre-lined with cling film. The size of my form 10х10см. I think it would be easier to use the silicone molds for ice – marmalade will harden faster. Freezes in the refrigerator for 2-3 hours.

Cut the jelly into pieces (or shake the candy out of the molds for ice). Melt the dark chocolate. I, again, use a microwave. Let the melted chocolate cool down!! Otherwise you get the result that the photo on the right! Marmalade began to melt and the chocolate was all off. So, jelly covered chocolate cooled, remove the candy in the refrigerator for a few minutes, take out, turn over candy and chocolate "seal" the bottom of the jelly.

Again, soak the gelatine in a little water (I took 2st. L.). After swelling heat it. If, however, there are a few grains that have not been, you can strain through a sieve. A little cool, otherwise the hot gelatin in the cold cereal yogurt hardens. In a large bowl, mix the yogurt, sour cream, vanilla sugar and brown sugar. You can substitute brown sugar for regular. I was closer to get out of the cupboard brown sugar)))

Beat with a mixer 3min (I didn't time exactly 3 minutes))). Then pour gelatin and beat for another 3min.

In a tall glass randomly throw jelly beans in chocolate. Per serving (for my taste) enough for 2-3 candy. If more that chocolate soufflé is not tangible. Pour kefir on top of the souffle and put in the refrigerator until fully cured.

You can do layers with no candy.

Ready serving decorate with jam and/or chocolate chips.