Root Beer Granite With Root Beer Gelee and Vanilla Panna Cotta
"Really awesome and diffrent dessert from the food network kitchens. Cooking time includes chilling time."
- Ready In:
- 4hrs 20mins
- Ingredients:
- 8
- Yields:
-
8 desserts
- Serves:
- 8
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.
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Reviews
-
This was such a nice light, refreshing dessert! I halved the recipe with no problems to make six servings in Champagne flutes. It was so pretty as well! My guests were very impressed. Thanks Anme!
RECIPE SUBMITTED BY
I'm just a girl whos passion is for cooking, well some people would call it an obbsession rather.... I am a college student at RIT going for food management and prep, my favortie things! Most of my orignal recipes are made from left overs since I cook for one or two most days so there are always left overs in my house. I play mad scientist most days in my kitchen with left over chicken breasts lol. I am also a health food freak and a major gym rat, so I am always on the look out for good subs for the more unhealthy ingredients in most recipes. Also I am just starting to take pictures of the food I make on this site, so my photos are anything but stellar yet so I will not be offended in any way if you chooses not to use my pictures.
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