Root Beer Granite With Root Beer Gelee And Vanilla Panna Cotta Recipes

Steps:

• Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.
• Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
• Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with strawberries and mint, if desired.

Steps:

• The day before you plan to serve, pour 4 cups of the root beer into ice cube trays to a depth of no more than 1/2-inch (keep the remaining root beer refrigerated until ready to serve). Freeze overnight, along with tall, thin glasses or parfait glasses for serving. When ready to serve, unmold the cubes into a food processor fitted with the medal blade. Process, pulsing, just until crushed. Place a straw in each glass, leaning along the side. Layer the parfaits by alternating scoopfuls of the root beer granita and vanilla ice cream, ending with a scoop of ice cream on the top. Serve with a pitcher of the remaining root beer, and pour root beer up to the top of each parfait at the table.;

Steps:

• In a small bowl, combine the water and gelatin and let soak about 10 minutes (do not stir). Meanwhile, in a medium saucepan, heat the cream, vanilla bean and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered, 2 hours.
• Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave.
• To serve panna cotta, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, serve in the cups). Surround each panna cotta with berries and satin chocolate sauce.

Steps:

• The day before you plan to serve, pour 4 cups of the root beer into ice cube trays to a depth of no more than 1/2-inch. Keep the remaining root beer refrigerated until ready to serve. Freeze overnight, along with tall, thin glasses or parfait glasses for serving. When ready to serve, unmold the cubes into a food processor fitted with the metal blade. Process, pulsing, just until crushed. Place a straw in each glass, and layer the parfaits by alternating scoopfuls of the root beer granita and vanilla ice cream, ending with a scoop of ice cream on the top. Serve with a pitcher of the remaining root beer, and pour root beer up to the top of each parfait at the table.