500gm skim milk 2 tspn vanilla extract 50gm cornflour 100gm light brown sugar 4 egg whites 2 tspn gelatine dissolved in 4 tbspn cold water 50gm cocoa
Beat the egg whites until soft peaks form.
Dissolve the cornflour and cocoa powder with 100 ml of the skim milk to form a paste. Boil the rest of the milk with the vanilla and sugar. Pour over the cocoa paste and mix well until combined. Return to the saucepan and cook over a medium heat until it thickens.
Heat the gelatine intil clear, and add to the custard. Cool slightly for 10 minutes, then fold in the beaten egg whites.
Spoon into individual cups or bowls and refrigerate until set. Serve chilled. Looks good garnished with white and dark chocolate wafers.
Serves 8.