Creamy Panna Cotta Recipe with Chestnut Cream

Soak the gelatin leaf in cold water. Heat the liquid cream with the chestnut cream. Once it starts to boil, remove from heat and incorporate the well-drained gelatin. Mix and wait for it to cool slightly before pouring into the serving cups. Refrigerate for several hours.

Place a teaspoonful of chestnut cream in each mini jar along with a few pieces of candied chestnut.

To finish, serve with your dessert coffee.