Chocolate souffle

Ingredients:
Milk:       1 cup
Eggs:      4 separated
Sugar:     3 + 3 ounce
Coco powder:     1 tbsp heaped
Gelatin powder:     2 tbsp
Water:       ¼ cup
Vanilla essence:       ½ tsp
Fresh cream whipped:        8 ounces

Method:
In a pan mix 4 egg yolks with 3 ounces of sugar, 1 tbsp coco powder and 1 cup milk cook on low flame stirring continuously till mixture thick, remove add in dissolved 2 tbsp gelatin and ½ tsp vanilla essence, beat egg white very stiff with reaming 3 ounces of caster sugar and very lightly fold in the chocolate custard, also fold in the 8 ounces whipped cream, mix all very lightly, set in a mold for 2 hours in freezer. Remove in a serving platter decorate with fresh cream.