1. Soak gelatin in 2 Tbsp of water. .
2. Beat the yolks with 3\4 cup sugar till light and creamy and mix with the cream cheese.
3. Dissolve the gelatin over a low flame (avoid boiling) and add to the cream cheese mixture.
4. Add essence and mix in the chikoo pulp.
5. Whip the cream over a bowl of ice till thick .
6. Keep aside a little cream for toping and gently mix the rest with the above mixture..
7. Beat the egg whites till stiff.
8. Add the remaining sugar, little at a time, beating well after each addition.
9. Gently fold into the above mixture.
10. Pour in a pudding bowl and leave in the refrigerator to set.
11. Serve decorated with the reserved cream and chikoo slices.

Serves:4 to 6