Root Beer Granite with Root Beer Gelee and Vanilla Panna Cotta

Total Time:
18 min
10 min
3 min
5 min

8 servings

  • Root Beer Gelee:
  • 2 (12-ounce) bottles root beer
  • 2 (1/4-ounce) packages gelatin
  • Vanilla Panna Cotta:
  • 2 (1/4-ounce) packages gelatin
  • 2 1/2 cups milk
  • 1 1/2 cups cream
  • 1 vanilla bean, split and scraped
  • 1/2 cup sugar
  • Root Beer Granite:
  • 1 (12-ounce) bottle root beer
  • To prepare the gelee: pour 1/2 bottle of root beer into a medium size bowl and sprinkle the gelatin on top. Allow to bloom for 5 minutes. Gently warm the remaining 1/2 bottle of root beer in a pot until hot, but not boiling. Add the gelatin root beer to the hot root beer and whisk together. Add the remaining bottle of root beer. Pour 3-ounces into the bottom of 8 glasses and chill until set, approximately 15 minutes.

  • To make the Panna Cotta, pour the milk into a medium size bowl and sprinkle the gelatin on top and allow to bloom for 5 minutes. In a pot, add the cream and the scraped vanilla bean, bring to a boil, turn off heat and let rest for 10 minutes. Add the sugar and warm until dissolved. Strain the mixture through a sieve and whisk warm mixture into the gelatin mixture. Allow to cool to room temperature. Pour 4-ounces into each glass on top of the root beer gelee and chill until set, approximately 30 minutes.

  • To make the granite, pour the root beer into a shallow freezer proof dish, approximately 4 by 8-inches. Place dish in freezer and scrape with a fork every 1/2 hour, until frozen.

  • To serve, scoop the granite and place on top of the Panna Cotta and Root Beer gelee.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Root Beer Bomb

    Recipe courtesy of Rachael Ray