Heat blackcurrant puree and sugar, then add melted gelatine
and mix. Add the Griottines concentrated juice and mix.

Heat cream with half the sugar and split vanilla pods.
Mix egg yolks with the other half of the sugar until fluffy.
Mix the two preparations, stir until the temperature reaches
85°C (anglaise).
Incorporate the melted gelatine.
Weigh immediately 500 g of composition for the chestnut
mousse.

Mix vanilla cream with chestnut puree and Rémy Martin® cognac.
Beat the cream and stir into mixture.

Allow all ingredients to come to room temperature, then mix
without whipping.

Cover the bottom of the verrine with warm blackcurrant jelly.
Freeze. Apply the rest of the vanilla cream on the top.
Add the biscuit or pieces of cake and garnish with chestnut
mousse.
Apply the decorative cream with a thin tube and decorate with
pieces of candied chestnuts, icing sugar and gold leaf.