Chestnut jelly:
Soak the gelatin in cold water.
Meanwhile, heat the chestnut cream in a small saucepan over medium heat, stirring (it should be warm without boiling).
Melt the gelatin for 20 seconds in the microwave, then incorporate it into the chestnut cream while stirring.
Divide the preparation into the bottom of the glasses.

Panna cotta with goat cheese and white chocolate:
Soak the gelatin in cold water.
In a small saucepan, combine the goat cheese, white chocolate, cream, and sugar.
Heat without stopping stirring until the mixture is warm (but not boiling) and until the chocolate is well melted and the mixture is smooth.
Incorporate the gelatin, which has been melted for 20 seconds in the microwave, and stir well.
Divide the preparation over the chestnut jelly and refrigerate for at least 1 hour.

Espresso jelly:
Soak the gelatin in cold water.
Heat the espresso, sugar, and milk in a small saucepan.
Remove from heat and add the gelatin, which has been melted in the microwave for 20 seconds, and stir well.
Divide the preparation into the glasses and refrigerate for 3 hours.

At serving time, pour coffee liqueur over each glass.