Iced Souffle - cooking recipe

Ingredients

3/4 ounce unflavored gelatin (3 tablespoons)
1/2 cup cold water
8 egg yolks
1 1/4 cups sugar
2 1/2 cups cold strong brewed coffee
4 teaspoons Cointreau liqueur (or other orange-flavored liqueur)
4 egg whites
1 1/2 cups whipping cream
1 -2 tablespoon unsweetened cocoa powder, if desired

Preparation

Cut a piece of waxed paper long enough to wrap round a 1-1/2-quart souffle dish and wide enough to extend 4 inches above rim. Place inside dish; fasten with tape.
In a small bowl, soften gelatin in water, 3 to 5 minutes.
In top of a double boiler, beat egg yolks; stir in 1/2 cup plus 2 tablespoons sugar and gelatin mixture. Place over hot water; stir constantly until mixture cooks and resembles thick cream.
Pour into a large bowl; stir in coffee and liqueur.
Refrigerate 30 minutes or until mixture has consistency of thick egg whites.
In a medium bowl, beat egg whites until soft peaks form. Beat in 1/2 cup sugar until stiff but not dry.
Gently fold beaten egg-white mixture into partially set coffee mixture. Refrigerate about 30 minutes longer.
Whip cream with remaining 2 tablespoons sugar until stiff; fold into chilled coffee mixture.
Spoon mixture into prepared souffle dish. Freeze at least 4 hours. Do not freeze overnight because mixture will develop ice crystals.
To serve, sift cocoa powder over top of souffle, if desired; remove waxed paper.