Root Beer Granite with Root Beer Gelee and Vanilla Panna Cotta

Total Time:
18 min
Prep:
10 min
Inactive:
3 min
Cook:
5 min

Yield:
8 servings

Ingredients
  • 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
Directions
  • 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.


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