Cocoa Cream
2 tablespoons granulated gelatine ½ cup cold water 2 egg yolks 2 egg whites ½ cup cocoa 4 inch stick cinnamon 1 teaspoon vanilla 1 cup heavy cream 1 teaspoon salt Mix cocoa, sugar, yolks of eggs; add light cream and cinnamon, and cook in double boiler until mixture begins to thicken. Add gelatine which has been soaked in cold water, and stir until dissolved.
Add salt, vanilla, and whites of eggs beaten until stiff; when well blended, add heavy cream beaten until thick with Dover egg beater. Mold, chill; and serve with cream.