1. Let’s get started! Mince the garlic and bring the water to a boil.
2. Reduce the heat, then add the minced garlic, salt, chickpea flour, and whole milk Mousline. Cook over low heat for 8 minutes, stirring regularly to prevent sticking, until thickened.
3. Pour the mixture into a mold and let it cool in the refrigerator for about 20 minutes.
4. Cut the panisse into long, thick pieces, like small ingots, and coat them lightly with oil.
5. Grill all sides of the ingots and the skewers on a grill or griddle, adjusting the cooking time to your liking!
6. Season with Espelette pepper, black pepper, and/or aromatic herbs.
