Root Beer Granite with Root Beer Gelee and Vanilla Panna Cotta
Indulge in the perfect trifecta of flavors and textures with this show-stopping Root Beer Granite with Root Beer Gelee and Vanilla Panna Cotta. This elegant layered dessert begins with a silky vanilla panna cotta infused with real vanilla bean, topped with a glossy layer of root beer gelee for a playful fizzy kick. The pièce de résistance is the frosty root beer granite, its delicate shards adding a refreshing crunch that beautifully contrasts the creamy base. Perfect for dinner parties or as a stand-out treat, this dessert is a visual feast and a celebration of textural harmony, blending smooth, wobbly, and icy into every bite. Easy to prepare yet stunningly sophisticated, this recipe is a must-try for root beer enthusiasts and panna cotta fans alike.
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Recipe Information
Ingredients
- 660 ml Root beer
- 3 teaspoons Unflavored gelatin
- 60 ml Water
- 240 ml Heavy cream
- 120 ml Whole milk
- 60 grams Granulated sugar
- 1 Vanilla bean (or 1 teaspoon vanilla extract)
Instructions
Step 1: Make the Root Beer Granite — Pour 330 ml of root beer into a shallow dish and place it in the freezer. Every 30 minutes, use a fork to scrape the mixture into icy crystals until it is fully frozen and granular. This should take about 4 hours in total.
Step 2: Prepare the Vanilla Panna Cotta — In a saucepan, combine 120 ml of whole milk and 240 ml of heavy cream. If using a vanilla bean, split it lengthwise and scrape the seeds into the mixture, then add the pod as well. If using vanilla extract, wait to add it after heating. Stir in 40 grams of granulated sugar and heat over medium-low heat until the mixture begins to steam but does not boil.
Step 3: Bloom the Gelatin for Panna Cotta — In a small bowl, sprinkle 2 teaspoons of unflavored gelatin over 30 ml of cool water. Allow it to sit for 5 minutes until it blooms. Stir the gelatin into the warm milk and cream mixture until fully dissolved. Remove the vanilla bean pod, then pour the mixture into serving glasses or molds. Chill in the refrigerator for at least 4 hours or until set.
Step 4: Make the Root Beer Gelee — In a small bowl, sprinkle 1 teaspoon of unflavored gelatin over 30 ml of cool water and let bloom for 5 minutes. Heat 330 ml of root beer gently in a saucepan over low heat until warm but not boiling. Stir in the bloomed gelatin until it completely dissolves. Allow the mixture to cool slightly, then pour it carefully over the set panna cotta layer in each glass. Refrigerate until the gelee is firm, about 2 hours.
Step 5: Assemble and Serve — Just before serving, fluff the frozen root beer granite with a fork one final time. Spoon a generous layer of root beer granite on top of the set gelee in each glass. Serve immediately for a visually striking, texturally diverse dessert that marries creamy, wobbly, and icy.
Nutrition Facts
Calories |
1424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 138.1 g | 50% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 135.7 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 157 mg | 12% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 193 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
