Recipe courtesy of Christine McCabe-Tentori
Root Beer Granite with Root Beer Gelee and Vanilla Panna Cotta
- Total: 18 min
- Prep: 10 min
- Inactive: 3 min
- Cook: 5 min
- Yield: 8 servings
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- Total: 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.
