Difficulty:[usr 1]
Soften the gelatin sheets in a bowl of cold water. Reserve four whole walnut kernels for decoration. Blend the others in a food processor with the sugar. Mix with chestnut cream.
Melt the gelatin sheets in boiling water. Incorporate them into the chestnut cream with walnuts.
Whip the cold liquid cream into whipped cream. Gently add it to the chestnut cream, lifting the mixture with a spatula.
Whip the egg white with a pinch of salt. Add to the previous preparation.
Cut 4 strips of white card stock 10 cm wide and a little longer than the ramekins. Wrap the ramekins in it, leaving the cardboard overhanging by about 5 cm, hold with sticky paper. Divide the preparation into each ramekin, bringing it almost to the top of the cardboard.
Place the molds in the refrigerator for at least 4 hours. When ready to serve, carefully remove the cardboard strips, sprinkle with icing sugar and decorate with walnut kernels and mint leaves.
