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1
Brown the chorizo in a saucepan, and then add the broth.
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2
Cook for 20 minutes.
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3
Add the whipping cream, boil.
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4
Mix for 4 to 5 minutes.
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5
Strain with a strainer. You need about 220 centiliters of chorizo cream, put it back on the stove in a saucepan on low heat.
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6
In a bowl, soften the gelatin soften in cold water for 3 to 4 minutes.
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7
Remove chorizo cream from heat, and add the softened gelatin to the hot cream.
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8
Stir.
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9
Pour this mixture into a flexible pan to about 1/2 centimeter thick.
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10
Let cool at room temperature, then refrigerate overnight.
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11
Soften the gelatin in cold water for 3 to 4 minutes.
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12
In a pan, boil the cream, add the grated cheese, and mix well so that the cheese melts.
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13
Remove from heat, add the softened gelatin.
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14
Mix well, and add coarse salt with Espelette pepper.
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15
Pour this mixture into a flexible pan to about 1 centimeter thick.
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16
Let cool at room temperature, and then refrigerate overnight.
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17
Using a cookie cutter, cut out a shape in the sheep cheese panna cotta, and drop it on a plate.
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18
Do the same with chorizo panna cotta, and drop it on top of the cheese layer.
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19
Repeat with the cheese panna cotta.
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20
In a thick-bottomed saucepan, heat the sugar to obtain a blond caramel, add the sesame seeds, and then the balsamic vinegar, and mix.
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21
Pour the nougatine on parchment paper, cover with a second parchment paper, and smooth out with a rolling pin to obtain a fine crunch.
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22
Let harden 10 minutes, then tear into pieces.
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23
Prick a piece in the panna cotta
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24
Decorate your plate with a little balsamic mix, a little coarse salt with Espelette pepper, or small cheese shavings.
