Frozen Coffee Soufflé

Melt the gelatin in hot water

Line the sides of a 2-liter refractory mold with champagne biscuits

In a bowl, whisk together the egg yolks, instant coffee, and 1/2 cup of sugar

Heat over low heat, whisking constantly until thickened

Remove from heat and add the melted gelatin

Chill in the refrigerator until firm

Beat the heavy cream until it forms stiff peaks, adding 1 tablespoon of sugar and confectioner's sugar

Beat the egg whites until they form stiff peaks, adding 1/4 cup of sugar and confectioner's sugar

Fold the egg yolk mixture into the whipped cream and beat until smooth

Don't overmix

Pour into a mold and refrigerate for 3 hours or until firm

Prepare the chocolate sauce: melt the chocolate in hot water, without boiling

In a pan, combine the sugar and water, heat over low heat for 3 minutes

Remove from heat and let cool

Add the melted chocolate, cinnamon, and rum to the warm sauce, stirring well

Let it cool

Add the heavy cream and whisk until smooth

Serve hot or cold

Note: To reheat, place in a water bath and whisk until the desired consistency is reached

If too thick, add a little heavy cream or milk

Prepare the creamy sauce: heat the milk, heavy cream, and vanilla extract over low heat

In a bowl, whisk together the egg yolks and sugar until smooth and creamy

Add the warm sauce to the egg yolk mixture, whisking well

Heat over low heat, whisking constantly until thickened

Don't let it boil

Serve hot or cold

Before serving, dust with melted chocolate mixed with confectioner's sugar

Serve in separate bowls.