Soak gelatin in boiled cool water and leave to sit. Then heat through over medium heat until dissolves completely. Chill.

Whisk egg white until fluffy and gradually stir in sugar and vanillin, mixed with some water, and keep whisking until sugar dissolves; stir in dissolved gelatin.

Place the soufflé in cups.

For the icing, combine milk, sugar, and cocoa powder, and cook through; take from the heat and add butter. Chill. Drizzle the egg mixture with the icing, using a spoon. If preferred, adorn with nuts. Leave undisturbed for half an hour, and then serve.

Submitted by Angelica.