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1
To prepare the gelee: pour 1/2 bottle of root beer into a medium size bowl and sprinkle the gelatin on top.
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2
Allow to bloom for 5 minutes.
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3
Gently warm the remaining 1/2 bottle of root beer in a pot until hot, but not boiling.
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4
Add the gelatin root beer to the hot root beer and whisk together.
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5
Add the remaining bottle of root beer.
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6
Pour 3-ounces into the bottom of 8 glasses and chill until set, approximately 15 minutes.
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7
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.
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8
In a pot, add the cream and the scraped vanilla bean, bring to a boil, turn off heat and let rest for 10 minutes.
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9
Add the sugar and warm until dissolved.
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10
Strain the mixture through a sieve and whisk warm mixture into the gelatin mixture.
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11
Allow to cool to room temperature.
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12
Pour 4-ounces into each glass on top of the root beer gelee and chill until set, approximately 30 minutes.
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13
To make the granite, pour the root beer into a shallow freezer proof dish, approximately 4 by 8-inches.
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14
Place dish in freezer and scrape with a fork every 1/2 hour, until frozen.
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15
To serve, scoop the granite and place on top of the Panna Cotta and Root Beer gelee.
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16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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17
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
