| Step
1: |
Prepare
a souffle dish by tying a band of greaseproof paper.
|
| Step
2: |
Mix
the gelatine in 1/2 teacup of cold water. Warm until the gelatine dissolves.
|
| Step
3: |
Separate
the eggs.
|
| Step
4: |
Mix
the milk, sugar, chocolate powder, cocoa and egg-yolks.
|
| Step
5: |
Put
to cook on a slow flame.
|
| Step
6: |
Go
on strring until it becomes like a custard.
|
| Step
7: |
Take
off the fire and cool the mixture.
|
| Step
8: |
Add
the gelatine solution to the mixture.
|
| Step
9: |
Put
the vessel containing this mixture in a large vessel filled with ice cubes
and go on stirring all the time.
|
| Step
10: |
When
the mixture gets slightly thicker, add the cream.
|
| Step
11: |
Go
on stirring over the ice for 2 minutes.
|
| Step
12: |
Beat
the egg-whites stiffly.
|
| Step
13: |
Now
add the beaten egg-whites and the vanilla essence.
|
| Step
14: |
Take
the vessel off the ice. Mix egg-whites thoroughly into the mixture.
|
| Step
15: |
Pour
the mixture into the prepared souffle dish and put to set in the freezer
compartment of a refrigerator.
|
| Step
16: |
Just
before serving, remove the paper. Decorate with sweetened cream and chopped
walnuts.
|
|
Serve
cold.
|
