Soak gelatine in two tbsp of water. Beat the yokes with 3/4 cup of sugar
till light and creamy. Mix cornflour with milk and pour over the egg yolks.
Mix well and cook, stirring on a low flame till the custard begins to boil.
Dissolve the gelatine over a low flame (avoid boiling) and add to the custard.
Add essence and allow to cool. Mix with the chikoo pulp. Whip the cream
over a bowl of ice till thick. Keep aside a little cream for topping and
gently mix the rest with the fruity custard. Beat the egg whites till stiff.
Add the remaining sugar, little at a time, beating well after each addition.
Gently fold into the above mixture. Pour in a pudding bowl and leave in
the refrigerator to set. Serve decorated with the remaining cream and chikoo
Note: To make chikoo mousse without eggs make a custard with
milk and four tsp of cornflour instead of 2 tsp of cornflour and all the
sugar. Follow the above recipe as such.