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Root Beer Granite With Root Beer Gelee and Vanilla Panna Cotta

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“Really awesome and diffrent dessert from the food network kitchens. Cooking time includes chilling time.”
4hrs 20mins
8 desserts

Ingredients Nutrition

  • 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 12 cups milk
  • 1 12 cups cream
  • 1 vanilla bean, split and scraped
  • 12 cup sugar
  • Root Beer Granite
  • 1 (12 ounce) bottle root beer


  1. 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.
  2. 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.
  3. 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.
  4. To serve, scoop the granite and place on top of the Panna Cotta and Root Beer gelee.

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