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.
TH 
EN