Soak the gelatin in the cold water for 5 min.
Scald 1/3 c of the cream, remove from the heat, add the gelatin, and stir until dissolved.
Whip the remaining 2/3 c cream until stiff, using, a hand or electric beater.
If light cream is used, whip as in Whipped Light Cream, Method I.
Then add the gelatin mixture and the chocolate syrup, very slowly, beating constantly until the mixture is well blended.
Line the bottom and sides of a freezing tray of an automatic refrigerator with split lady fingers and pour over them the chocolate mixture.
Place remaining lady fingers on top and freeze with temperature control at coldest setting until firm.
Whipped Evaporated Milk, may be used instead of the cream.
Sponge cake strips may be used instead of lady fingers.