Chocolate soufflé

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